For the Potato and Turkey Casserole with Gorgonzola, pre-cook the potatoes for 15 minutes. Slice the peeled potatoes, sweet potato and kohlrabi. Slice the garlic cloves as well.
Season the vegetables and turkey cutlets with salt and pepper. Layer upright, alternating in a baking dish (about 20 x 13 cm). Mix the cream with an egg, salt, pepper and parsley and pour over the top.
Finally, sprinkle the Gorgonzola, walnuts and a few raisins over the casserole and bake at 180 degrees for 20 minutes. Arrange the potato and turkey casserole with gorgonzola and serve.
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