Heat the oil in a frying pan and fry the mince until it is crumbly. Chop the onion very finely and sauté with the mince. Season with salt and freshly ground pepper. Remove the frying pan from the stove and let the mince cool down a bit.
Preheat the oven to 200 °C.
For the bechamel sauce, heat the fat in a saucepan. As soon as it foams, add the flour and stir quickly with a whisk. Sweat for about a minute. Make sure that the roux remains as light as possible. Gradually add the hot milk, stirring throughout with the whisk. Bring to the boil and let the béchamel sauce swell at a low temperature for 15 minutes. Stir from time to time so that nothing sticks to the bottom of the pot. Season to taste with salt, pepper and a pinch of nutmeg. Stir a cup of yogurt into the sauce, which has cooled a little.
Chop the small green leaves of the kohlrabi and use them later. Rinse and peel the kohlrabi, carrot and potatoes. Cut into very fine, even slices with a sharp kitchen knife or possibly a cucumber slicer.
Grease a gratin dish with light butter or butter and alternate layers of vegetables and minced meat. Season again with salt and season with pepper.
Finally, spread the béchamel sauce evenly over the vegetables so that everything is covered together. Cut the butter into small flakes and sprinkle on top.
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