Yield: 8 servings Prep time: 10 minutes Cook time: 65 minutes

2 large daikon radishes (about 3 pounds)

Butter, for greasing the dish

1 teaspoon fine sea salt, divided

½ teaspoon ground black pepper, divided

4 ounces cream cheese (½ cup), softened, divided

2 cups grated Parmesan cheese (about 6 ounces), divided

1 cup shredded cheddar cheese (about 4 ounces), divided

1 cup heavy cream

Fresh thyme leaves, for garnish

2 strips bacon, fried until crispy and then crumbled, for garnish

  1. Preheat the oven to 375°F.
  2. Bring a large pot of water to a boil. Peel and slice the daikon. Add the daikon to the boiling water and boil for 15 minutes to soften. Drain.
  3. Grease a 10 by 7½-inch baking dish with butter. Layer half the sliced daikon in the bottom of the baking dish. Sprinkle ½ teaspoon of the salt and ¼ teaspoon of the pepper on top. Spread half of the cream cheese on the daikon layer, then sprinkle the cream cheese with ½ cup of the Parmesan and ½ cup of the shredded cheddar. Top with the rest of the daikon, sprinkle with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper, spread the remaining cream cheese on the layer of daikon, then top with the remaining 1½ cups of Parmesan and ½ cup of cheddar. Pour in the cream.
  4. Bake for 50 minutes or until nice and golden brown on top. Let cool for 10 minutes before slicing and serving. Garnish with thyme leaves and crumbled bacon, if desired.
  5. Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month. To reheat, place in a baking dish and heat in a preheated 375°F oven for 5 minutes or until heated through.
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