Remove the skin from the kohlrabi, slice finely and cook in boiling salted water for 3 minutes. Remove and drain.
Grease an ovenproof dish and fill in the kohlrabi like a roof tile.
Bring the whipping cream to the boil. Add the gorgonzola and stir until melted. Season the sauce with the juice of a lemon, nutmeg, pepper and possibly salt.
Rinse and dry the chervil. Pluck the leaves from the stems and sprinkle on the kohlrabi slices. Pour the sauce over them. Bake in the preheated oven at 220 degrees for about 10 minutes until golden brown.
Before serving, sprinkle with the remaining chervil leaves.