¿Está buscando una versión de la rica comida casera y reconfortante que evoque todas las buenas sensaciones de esta guarnición clásica pero sin el alto recuento de carbohidratos? No busque más. Un hervor rápido de rodajas de rábano daikon suaviza el “bocado” del rábano y los ablanda lo suficiente como para garantizar que cada bocado de este gratinado de papa cetogénico esté deliciosamente tierno al tenedor. Si no puede encontrar el rábano daikon en su supermercado local, consulte la tienda asiática más cercana.
Lista de ingredientes
- 1 (2 lb) de rábano daikon, pelado
- 1½ cucharadita sal marina, y más
- 3 Cucharada mantequilla, dividida, y más para engrasar el papel de aluminio
- 1½ tazas crema espesa
- 3/4 cucharadita pimienta, y más según sea necesario
- 1 cucharadita tomillo seco
- 1 cucharadita cebolla en polvo
- 1/2 cucharadita polvo de ajo
- 1 vaso (3 oz) de queso cheddar picante rallado
- 1 vaso (3 oz) de queso gruyere rallado
- 1/4 vaso queso parmesano
Elaboración paso a paso
- Llene una olla grande hasta tres cuartos de su capacidad con agua, luego déjela hervir a fuego alto.
- Corta el rábano daikon transversalmente en 2 o 3 trozos. Con una mandolina o un cuchillo muy afilado, corte el daikon en rodajas finas de ⅛ de pulgada.
- Agrega 1 cucharada de sal al agua hirviendo. Agregue el daikon en rodajas y cocine hasta que estén tiernos pero aún mantengan su forma, aproximadamente 10 minutos. Escurre el daikon en un colador grande colocado en el fregadero, luego enjuágalo suavemente con agua fría. Una vez escurridas, seque las rodajas con toallas de papel o de cocina limpias.
- Precalienta el horno a 350 ° F (175 ° C). Coloque una rejilla en el tercio superior del horno. Use un tercio de la mantequilla para engrasar una cazuela de 8 x 10 pulgadas. Cubra un lado del papel de aluminio lo suficientemente grande como para cubrir la fuente para hornear con un poco de mantequilla.
- En una cacerola pequeña a fuego medio-alto, caliente la crema, la sal, la pimienta, el tomillo, la cebolla en polvo y el ajo en polvo hasta que hierva a fuego lento por los bordes. Reduzca el fuego a bajo y cocine a fuego lento hasta que el líquido se haya reducido en aproximadamente un tercio, de 6 a 8 minutos. Apague el fuego, agregue la mantequilla restante y reserve.
- En un tazón pequeño, combine los quesos rallados. En la cazuela preparada, coloque una tercera parte de las rodajas de daikon, superponiendo ligeramente. Espolvorea un tercio del queso encima. Repita hasta que tenga tres capas de rodajas de daikon. Espolvorea el queso restante encima. Vierta la mezcla de crema reducida sobre las capas. Cubra el gratinado con papel de aluminio preparado y hornee hasta que el queso esté ligeramente dorado y el líquido burbujee alrededor de los bordes, aproximadamente 45 minutos. Retirar, reservar el papel aluminio, espolvorear el gratinado con queso parmesano y hornear, sin tapar, por 15 minutos más. Cambie la configuración del horno a asar, luego ase brevemente hasta que la corteza para gratinar esté dorada y burbujeante, de 1 a 2 minutos.
- Retirar el gratinado del horno y cubrir con el papel de aluminio reservado. Déjelo reposar y déjelo reposar durante 10 minutos. Atender.
This might be favorite new side dish. I think I could make this for potluck and get folx to eat daikon too – you’d never know!!
Most definitely one of my new “go to’s,” delicious! So much like scallop potatoes that you’d barely tel the difference.
Loved it so much that it also makes my “Would serve to guests” top 10 list!!!
¡Gracias!
That makes us so happy 🙂
The daikon preparation is genius. That alone is worth 5 stars. From there, anyone should be able to find their own way as if using a normal recipe.
But then, a few things go terribly wrong: (1) Too much butter is called for… there’s just no purpose to so much in the pan … or the foil. The butter added to the cream, similarly, doesn’t really seem to add much dimensionality and it easily pools up. (2) Way, way, way too much salt is called for… too much in the boiling water, too much in the gratin cream mixture. I used only 1 tsp instead of the 1.5 directed and I couldn’t stand how salty the resulting preparation was. Next time, I’m following a traditional recipe or just using my own cooking skills to make a determination on salt. For that matter, salt would be best added in pinches, sprinkled at each layer step, along with pepper, with far less salt in the actual cream sauce. (3) Thyme powder is nice, fresh thyme is better. (4) One 2 lb daikon is a little light when laid into a traditional 8 x 12 pan. I’d have opted for a smaller pan or more daikon and gratin. (5) Similarly, the amounts of cheese used are slightly light, at least an extra half ounce each (cheddar and gruyere) would be better… and… back to the issue with the salt: adding the salty parmesan on top only increases the overall saltiness of this. I’d skip parmesan and consider buttered keto bread crumbs or use less parmesan and, again, reduce the overall salt in the actual dish.
Those are large and significant quibbles, but I can’t deny the overall intent and manner of execution are exceptional. So, I’m compromising and giving it 3 stars. Would not be hard for it to score 5+ though.
Appreciate all the feedback, Chris. Salt is such a personal thing and we agree that it’s better to start out lighter and add more as you go.
This is an amazing recipe. The only change that I did was to add a smidgen of freshly grated nutmeg to the sauce. Also this is a great make-ahead dish I prepared it and assembled it ahead of time with the exception of the two cheese toppings. The next day I took it out of the fridge 2 hours before I was going to bake it off and just before baking I added the cheese and then the last 10 minutes I sprinkled on the parmesan. At that point I put my oven up to 500° and put it in the rack and it Browns perfectly without having to put it under the broiler I didn’t want to risk cracking my beautiful French stoneware casserole dish.
Awesome! Thanks for sharing.
I made these last night … they are EXCELLENT! A great substitute for potatoes and quells my potato withdrawal.
It’s one of our favorites too!
These are amazing…..LOVE LOVE them !!!!
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!
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.
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!!
Thanks, Susan. This is one of our favorite holiday recipes too!
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.
So glad you enjoyed the recipe! We think it’s pretty amazing too 🙂
Has anyone tried freezing the leftovers. I’m cooking for one.
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!
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.
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.
Thanks, Laura. We could not agree with you more!
I made this for my whole family and it was a hit! Everyone said they couldn’t tell it wasn’t potatoes. Thank you. 🙂
It’s truly remarkable!
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!
¡Absolutamente delicioso!