Keto Cheesy Daikon "Potato Gratin"

Looking for a version of the cheesy, rich comfort food that conjures up all of the good feels of this classic side dish but without the high carb count? Look no further. A quick boil of daikon radish slices mellows out the radish “bite” and tenderizes them enough to ensure that every bite of this keto potato gratin is deliciously fork-tender. If you can’t find daikon radish at your local supermarket, check out your nearest Asian grocery store.
Serves 10 One Serving: 1/10 of a 10 serving recipe

Ingredients List

  • 1 (2 lb) daikon radish, peeled
  • tsp sea salt, plus more
  • 3 Tbsp butter, divided, plus more for greasing the aluminum foil
  • cups heavy cream
  • 3/4 tsp pepper, plus more as needed
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 cup (3 oz) shredded sharp cheddar cheese
  • 1 cup (3 oz) shredded Gruyere cheese
  • 1/4 cup Parmesan cheese
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  • Fill a large pot three-quarters full with water, then bring it to a boil over high heat.
  • Cut the daikon radish crosswise into 2 or 3 pieces. Using a mandolin or a very sharp knife, slice the daikon into thin ⅛-inch slices.
  • Add 1 tablespoon of salt to the boiling water. Add the sliced daikon and cook until they’re tender but still holding their shape, about 10 minutes. Drain the daikon into a large colander set in the sink, then gently rinse them with cold water. Once drained, pat the slices dry with clean kitchen or paper towels.
  • Preheat the oven to 350°F (175°C). Position a rack to the upper third of the oven. Use one-third of the butter to grease an 8 x 10-inch casserole dish. Coat one side of foil big enough to cover the baking dish with a bit of butter.
  • In a small saucepan over medium-high heat, heat the cream, salt, pepper, thyme, onion powder, and garlic powder until simmering around the edges. Reduce the heat to low and simmer until the liquid has reduced by about one-third, 6 to 8 minutes. Turn off the heat, stir in the remaining butter, and set aside.
  • In a small bowl, combine the shredded cheeses. In the prepared casserole dish, layer a third of the daikon slices, slightly overlapping. Sprinkle one-third of the cheese on top. Repeat until you have three layers of daikon slices. Sprinkle the remaining cheese on top. Pour the reduced cream mixture over the layers. Cover the gratin with prepared aluminum foil and bake until the cheese is light golden brown and the liquid is bubbling around the edges, about 45 minutes. Remove, reserve the foil, sprinkle the gratin with Parmesan cheese, and bake, uncovered, for 15 minutes more. Switch the oven setting to broil, then briefly broil until the gratin crust is deep golden brown and bubbling, 1 to 2 minutes.
  • Remove the gratin from the oven and cover with the reserved foil. Let stand and set for 10 minutes. Serve.


RecipeEric Lundy

PhotographyErin Ng

7 reviews

7 responses to “Keto Cheesy Daikon “Potato Gratin””

  1. Has anyone tried freezing the leftovers. I’m cooking for one.

  2. 5 stars
    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!

  3. 5 stars
    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.

  4. 5 stars
    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.

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

  6. 5 stars
    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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