Keto Cheesy Daikon "kartoffelgratin"

Leder du efter en version af den osteagtige, rige komfortfødevarer, der fremkalder alle de gode følelser ved denne klassiske tilbehør, men uden det høje kulhydratantal? Stop med at lede. En hurtig kogning af daikon-radise-skiver dæmper radisens "bid" og gør dem møre nok til at sikre, at hver bid af denne keto-kartoffelgratin er lækkert gaffelmør. Hvis du ikke kan finde daikon radise i dit lokale supermarked, skal du tjekke din nærmeste asiatiske købmand.
Serves 10 One Serving: 1/10 of a 10 serving recipe

Ingredienser liste

  • 1 (2 lb) daikon radise, skrællet
  • tsk havsalt plus mere
  • 3 spsk smør, delt, plus mere til smøring af aluminiumsfolie
  • kopper tung creme
  • 3/4 tsk peber, plus mere efter behov
  • 1 tsk tørret timian
  • 1 tsk løgpulver
  • 1/2 tsk hvidløgs pulver
  • 1 kop (3 oz) strimlet skarp cheddarost
  • 1 kop (3 oz) revet Gruyere -ost
  • 1/4 kop parmesan ost
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Instruktioner

  • Fyld en stor gryde tre fjerdedele fuld med vand, og bring det derefter i kog ved høj varme.
  • Skær daikon radise på tværs i 2 eller 3 stykker. Skær daikon i tynde ⅛-tommer skiver med en mandolin eller en meget skarp kniv.
  • Tilsæt 1 spsk salt til det kogende vand. Tilsæt skiverne daikon og kog, indtil de er møre, men stadig holder deres form, cirka 10 minutter. Hæld daikon i et stort dørslag i vasken, og skyl dem derefter forsigtigt med koldt vand. Når de er drænet, tørres skiverne tørre med rent køkken- eller køkkenrulle.
  • Forvarm ovnen til 350 ° F (175 ° C). Placer en rist på den øverste tredjedel af ovnen. Brug en tredjedel af smørret til at smøre en 8 x 10-tommer gryderet. Coat den ene side af folien stor nok til at dække bagepladen med lidt smør.
  • Opvarm fløde, salt, peber, timian, løgpulver og hvidløgspulver i en lille gryde ved medium høj varme, indtil det simrer rundt om kanterne. Reducer varmen til lav og lad det simre, indtil væsken er reduceret med cirka en tredjedel, 6 til 8 minutter. Sluk for varmen, rør det resterende smør i og sæt til side.
  • I en lille skål kombineres de revne oste. I den tilberedte gryderet anbringes en tredjedel af daikon -skiverne, lidt overlappende. Drys en tredjedel af osten ovenpå. Gentag, indtil du har tre lag daikon -skiver. Drys den resterende ost ovenpå. Hæld den reducerede flødeblanding over lagene. Dæk gratengen til med forberedt aluminiumsfolie og bag den til osten er lys gyldenbrun og væsken bobler rundt om kanterne, cirka 45 minutter. Fjern, reserver folien, drys gratinen med parmesanost og bag, uden låg, i 15 minutter mere. Skift ovnindstillingen til broil, og steg derefter kortvarigt, indtil gratengskorpen er dyb gyldenbrun og boblende, 1 til 2 minutter.
  • Fjern gratinen fra ovnen, og dæk den med den reserverede folie. Lad stå og stille i 10 minutter. Tjene.

credits

OpskriftEric Lundy

FotograferingErin Ng

12 reviews

  1. 4 stjerner
    Can one replace the Daikon radish with the China Rose radish (Raphanus Sativus)? I cannot seem to find Daikon radishes or the seeds to grow them here in South Africa. Thank you.

    • Hi Sally – we are not as familiar with China Rose radish here in the U.S. but it looks like the kind of radish that could work. Give it try!

  2. 3 stjerner
    This is amazing comfort food that I am surely going to use this holiday season. I gave it four stars because I had to leave one star off even though the dish itself is perfect. The use of aluminum foil in direct contact with food is toxic and create several health issues. It’s bad enough that the WHO puts out advisories against using aluminum foil in contact with food. Chefs and food industry professionals tend not to understand the difference between restaurant quality products like the aluminum foil or cling wrap that they use are different quality from what is available to the average home cook on their grocery store shelves. If you’re home cooking buying your aluminum foil and plastic wrap from the grocery store then don’t cook with either product. The aluminum foil in grocery store foil is full of heavy metals that Leach into your food and the plastic wrap that you get at the grocery store is not safe for using in water bath cooking, etc.

  3. 5 stjerner
    Well worth the effort. Didn’t taste the radish flavor at all. I soaked them and dried them as suggested. I subbed Swiss for gruyere. A definite winner!!

  4. 5 stjerner
    This dish was amazing! Yes I froze some as I live alone. I’m used to freezing scalloped potatoes and these are sturdier. I really missed scalloped potatoes so my thanks for posting.

  5. 5 stjerner
    I NEVER write reviews, but I have to because this recipe is OUTSTANDING. My husband has not appreciated any of my keto-version recipes up until now, but after he tasted this au gratin he wanted only that for dinner, lol.

    BRILLIANT, and worth the labor it took to make! Thank you, and I’ll be trying more of your recipes. Thanks to the Keto Twins for sharing this recipe on their channel, otherwise I may have never found it!

  6. 5 stjerner
    SPECTACULAR!. Absolutely delicious, used sour cream, single cream, andcheddar cheese. Next time, I need to remember to remove as much water as possible from the daikon before putting it in the oven. pArt from that AMAZING!

    • You would never know it’s not real potatoes, right?! Did you replace some of the heavy cream with sour cream? Not a bad idea.

  7. 5 stjerner
    DROP THE FREAKEN MIC!!! These are AMAZING!!! I really could not tell these were not potatos. Keto comfort food at its best. I used layers of thinly sliced onion instead of onion powder.

  8. 5 stjerner
    I made this for my whole family and it was a hit! Everyone said they couldn’t tell it wasn’t potatoes. Thank you. 🙂

  9. 5 stjerner
    Both my wife and I loved it! Tasted as good as any potato au gratin or scalloped potato recipe that we’ve had. We will make it again.

    • And without the carb guilt that comes with real scalloped potatoes, right!

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