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Daikon Radish Fauxtato Gratin (Low-Carb, Keto) – vegetarian recipe
Stav Kogan

Daikon Radish 'Fauxtato' Gratin (Low-Carb, Keto)

This Daikon Radish 'Fauxtato' Gratin delivers all the rich, creamy, and savory satisfaction of the classic potatoes au gratin, 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.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 serving
Calories: 485
Ingredients Method Nutrition

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 / 0.04 oz) 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)
  • For perfectly even slices, use a mandoline slicer. This ensures the daikon cooks uniformly for the best possible texture.
  • 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.

Method
 

  1. Preheat your oven to 375°F (190°C). 2.
  2. Peel the daikon radishes and slice them into uniform ¼-inch (6mm) thick rounds.
  3. Bring a large pot of salted water to a boil.
  4. Add the daikon slices and boil for 15 minutes to soften them slightly and remove any bitterness.
  5. Drain thoroughly in a colander. 3. Generously grease a 10x7. 5-inch (or a similar 2-quart) baking dish with butter.
  6. Arrange half of the drained daikon slices in an even layer on the bottom.
  7. 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.
  8. Top with the remaining daikon slices to create a second layer.
  9. 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.
  10. Bake for 50 minutes, or until the top is beautifully golden brown and the sauce is bubbling around the edges. 7.
  11. Let the gratin rest for 10 minutes before serving. This is crucial as it allows the sauce to set.
  12. Garnish with fresh thyme leaves and crumbled bacon, if desired, then slice and serve warm.
  13. 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.

Nutrition

Calories: 485kcalCarbohydrates: 9gProtein: 19gFat: 42g

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