Vous cherchez une version de la nourriture réconfortante riche et au fromage qui évoque toutes les bonnes sensations de ce plat d'accompagnement classique, mais sans le nombre élevé de glucides ? Cherchez pas plus loin. Une ébullition rapide de tranches de radis daikon adoucit la «morsure» de radis et les attendrit suffisamment pour que chaque bouchée de ce gratin de pommes de terre céto soit délicieusement tendre à la fourchette. Si vous ne trouvez pas de radis daikon dans votre supermarché local, consultez votre épicerie asiatique la plus proche.
Liste des ingrédients
- 1 (2 lb) de radis daikon, pelé
- 1½ à thé sel de mer, et plus
- 3 À soupe beurre, divisé, et plus pour graisser le papier d'aluminium
- 1½ tasses crème épaisse
- 3/4 à thé poivre, plus au besoin
- 1 à thé thym séché
- 1 à thé poudre d'oignon
- 1/2 à thé poudre d'ail
- 1 Coupe (3 oz) de fromage cheddar fort râpé
- 1 Coupe (3 oz) de fromage Gruyère râpé
- 1/4 Coupe parmesan
Instructions
- Remplissez une grande casserole d'eau aux trois quarts, puis portez-la à ébullition à feu vif.
- Coupez le radis daikon en travers en 2 ou 3 morceaux. À l'aide d'une mandoline ou d'un couteau très tranchant, coupez le daikon en fines tranches de ⅛ de pouce.
- Ajouter 1 cuillère à soupe de sel à l'eau bouillante. Ajouter le daikon tranché et cuire jusqu'à ce qu'il soit tendre mais qu'il conserve sa forme, environ 10 minutes. Égoutter les daikon dans une grande passoire placée dans l'évier, puis les rincer délicatement à l'eau froide. Une fois égouttées, séchez les tranches avec des essuie-tout propres ou des essuie-tout.
- Préchauffer le four à 350 °F (175 °C). Placez une grille au tiers supérieur du four. Utilisez un tiers du beurre pour graisser une cocotte de 8 x 10 pouces. Enduire un côté de papier d'aluminium assez grand pour couvrir le plat de cuisson avec un peu de beurre.
- Dans une petite casserole à feu moyen-élevé, chauffer la crème, le sel, le poivre, le thym, la poudre d'oignon et la poudre d'ail jusqu'à ce qu'ils frémissent sur les bords. Réduire le feu à doux et laisser mijoter jusqu'à ce que le liquide ait réduit d'environ un tiers, 6 à 8 minutes. Éteindre le feu, incorporer le reste de beurre et réserver.
- Dans un petit bol, mélanger les fromages râpés. Dans la cocotte préparée, superposer un tiers des tranches de daikon en les superposant légèrement. Parsemer le dessus d'un tiers du fromage. Répétez jusqu'à ce que vous ayez trois couches de tranches de daikon. Saupoudrer le fromage restant sur le dessus. Verser le mélange de crème réduite sur les couches. Couvrir le gratin de papier d'aluminium préparé et cuire jusqu'à ce que le fromage soit légèrement doré et que le liquide bouillonne sur les bords, environ 45 minutes. Retirer, réserver le papier d'aluminium, saupoudrer le gratin de parmesan et cuire à découvert 15 minutes de plus. Réglez le four sur gril, puis faites brièvement griller jusqu'à ce que la croûte du gratin soit bien dorée et bouillonne, 1 à 2 minutes.
- Sortir le gratin du four et couvrir avec le papier d'aluminium réservé. Laisser reposer et poser 10 minutes. Servir.
Wow, this tastes as good as it looks! The texture and neutral flavor of the cooked daikon mimics potato perfectly. So satisfying!
Had a little trouble finding Daikon Radishes but it was worth the effort. Delicious! I’ll definitely make it again.
It’s worth it, right?!
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!!!
Merci!
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.
Then ya’ should have scored it higher and pulled your oar out of the water.
Respectfully, your rewrite of the recipe (except for the Daikon) is purely subjective. Hopefully you’ve perfected it to your own low salt/low fat lifestyle.
I think the recipe, for Keto is amazing! Wouldn’t change a thing.
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!
Absolument délicieux!