Daikon radish 'fauxtato' gratin (low-carb, keto) delivers the creamy, savory satisfaction of potatoes au gratin without the carbs. Tender daikon slices layer with cream cheese, Parmesan, and cheddar, then bake golden and bubbly under a pour of heavy cream. It is comfort food that plays by keto rules.
Craving the comforting, cheesy goodness of potatoes au gratin but sticking to a low-carb lifestyle? I’ve got the perfect recipe for you! This Daikon Radish ‘Fauxtato’ Gratin delivers all the rich, creamy, and savory satisfaction of the classic dish, without the carbs. Tender slices of daikon are layered with a decadent blend of cream cheese, Parmesan, and cheddar, then baked until golden and bubbly. It’s a show-stopping side dish that will have everyone at the table asking for seconds, whether they’re keto or not!
Ingredients
• 3 lbs / 1.36 kg (3 lb) daikon radish, about 2 large
• Butter, for greasing the dish
• 1 tsp / 5 g (0.18 oz) fine sea salt, divided
• ½ tsp / 1 g ground black pepper, divided
• 4 oz / 113 g cream cheese, softened and divided
• 6 oz / 170 g grated Parmesan cheese, divided
• 4 oz / 113 g shredded cheddar cheese, divided
• 1 cup / 240 ml heavy cream
• Fresh thyme leaves, for garnish (optional)
• 2 strips bacon, cooked and crumbled, for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C).2. Peel the daikon radishes and slice them into uniform ¼-inch (6mm) thick rounds. Bring a large pot of salted water to a boil. Add the daikon slices and boil for 15 minutes to soften them slightly and remove any bitterness. Drain thoroughly in a colander.3. Generously grease a 10×7.5-inch (or a similar 2-quart) baking dish with butter. Arrange half of the drained daikon slices in an even layer on the bottom. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Dot with half of the softened cream cheese, then sprinkle with ½ cup of the Parmesan and ½ cup of the cheddar.4. Top with the remaining daikon slices to create a second layer. Season with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Dot with the rest of the cream cheese and top evenly with the remaining 1½ cups of Parmesan and ½ cup of cheddar.5. Gently pour the heavy cream over the entire dish, allowing it to seep down through the layers.6. Bake for 50 minutes, or until the top is beautifully golden brown and the sauce is bubbling around the edges.7. Let the gratin rest for 10 minutes before serving. This is crucial as it allows the sauce to set. Garnish with fresh thyme leaves and crumbled bacon, if desired, then slice and serve warm.
Nutritional Information
• is an estimate for 1 of 8 servings.Calories: 485 kcal | Fat: 42g (1.48 oz) | Protein: 19g (0.67 oz) | Total Carbs: 9g (0.32 oz) | Fiber: 2g (0.07 oz) | Net Carbs: 7g (0.25 oz)
Pro Tips
• For perfectly even slices, use a mandoline slicer. This ensures the daikon cooks uniformly for the best possible texture.
• Don’t skip par-boiling the daikon. This step is key to removing the radish’s natural bitterness and achieving a tender, potato-like consistency.
• Feel free to customize your cheese blend! Gruyère adds a wonderful nutty flavor, while a bit of Monterey Jack increases the meltiness.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven until warmed through for best results.
FAQ
Q: What does daikon taste like in this gratin recipe
A: When prepared according to the recipe, the daikon radish becomes tender and mild, losing its natural bitterness. It has a texture similar to a cooked potato and perfectly absorbs the rich, cheesy flavors of the cream sauce.
Q: Is it necessary to boil the daikon before baking
A: Yes, this is a crucial step. Boiling the daikon slices for 15 minutes helps to soften them and, most importantly, removes any potential bitterness, resulting in a more potato-like taste and texture.
Q: Can I use other types of cheese in this fauxtato gratin
A: Absolutely! Feel free to customize the cheese blend. The recipe suggests that Gruyère adds a wonderful nutty flavor, while Monterey Jack can be used to make the dish even meltier.
Q: How can I store and reheat leftovers
A: Store any leftover gratin in an airtight container in the refrigerator for up to 4 days. For the best results, reheat it in a 375°F (190°C) oven until it’s warmed through and bubbly.
Pro Tips
- Use a mandoline slicer for perfectly even 1/4-inch rounds – uniform slices are what make the daikon cook evenly into a potato-like texture.
- Do not skip par-boiling the daikon: 15 minutes in salted water removes the radish's natural bitterness and softens the slices before they bake.
- Feel free to customize your cheese blend – Gruyere adds a wonderful nutty flavor, while a bit of Monterey Jack increases the meltiness.
- Pour the heavy cream over the assembled layers and let it seep down through the dish, then bake at 375°F for 50 minutes until the top is golden and the edges bubble.
- Let the gratin rest for 10 minutes before serving so the sauce sets, and store leftovers in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
Do I really need to boil the daikon first?
Yes – the 15-minute par-boil is key to removing the radish's natural bitterness and achieving a tender, potato-like consistency before the slices ever meet the cream.
Can I change the cheeses in the gratin?
Absolutely. Gruyere brings a nutty flavor and Monterey Jack adds extra meltiness, so mix them into the Parmesan and cheddar layers as you like.
How do I store and reheat leftovers?
Keep them in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven until warmed through for the best texture.
Is this fauxtato gratin keto-friendly?
Each of the 8 servings has 42 g of fat and 19 g of protein, with 9 g of total carbs that come to 7 g of net carbs – a real gratin at a fraction of the potato carb load.
Recipe card below.
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Daikon Radish 'Fauxtato' Gratin (Low-Carb, Keto)
Ingredients
Method
- Preheat your oven to 375°F (190°C). 2.
- Peel the daikon radishes and slice them into uniform ¼-inch (6mm) thick rounds.
- Bring a large pot of salted water to a boil.
- Add the daikon slices and boil for 15 minutes to soften them slightly and remove any bitterness.
- Drain thoroughly in a colander. 3. Generously grease a 10x7. 5-inch (or a similar 2-quart) baking dish with butter.
- Arrange half of the drained daikon slices in an even layer on the bottom.
- Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Dot with half of the softened cream cheese, then sprinkle with ½ cup of the Parmesan and ½ cup of the cheddar. 4.
- Top with the remaining daikon slices to create a second layer.
- Season with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Dot with the rest of the cream cheese and top evenly with the remaining 1½ cups of Parmesan and ½ cup of cheddar. 5. Gently pour the heavy cream over the entire dish, allowing it to seep down through the layers. 6.
- Bake for 50 minutes, or until the top is beautifully golden brown and the sauce is bubbling around the edges. 7.
- Let the gratin rest for 10 minutes before serving. This is crucial as it allows the sauce to set.
- Garnish with fresh thyme leaves and crumbled bacon, if desired, then slice and serve warm.
- Don't skip par-boiling the daikon. This step is key to removing the radish's natural bitterness and achieving a tender, potato-like consistency.
