Cerchi una versione del comfort food saporito e ricco che evochi tutte le buone sensazioni di questo contorno classico ma senza l'alto numero di carboidrati? Non guardare oltre. Una rapida bollitura di fette di ravanello daikon addolcisce il "morso" di ravanello e li intenerisce abbastanza da garantire che ogni boccone di questo gratin di patate keto sia deliziosamente tenero. Se non riesci a trovare il ravanello daikon nel tuo supermercato locale, dai un'occhiata al negozio di alimentari asiatico più vicino.
Elenco degli ingredienti
- 1 (2 libbre) ravanello daikon, sbucciato
- 1½ cucchiaino sale marino e altro ancora
- 3 Cucchiaio da tavola burro, diviso, più altro per ungere il foglio di alluminio
- 1½ tazze crema pesante
- 3/4 cucchiaino pepe, più altro se necessario
- 1 cucchiaino Timo essiccato
- 1 cucchiaino cipolla in polvere
- 1/2 cucchiaino polvere d'aglio
- 1 tazza (3 once) di formaggio cheddar affilato grattugiato
- 1 tazza (3 once) di formaggio groviera grattugiato
- 1/4 tazza formaggio Parmigiano
Istruzioni
- Riempi una pentola capiente per tre quarti d'acqua, quindi portala a ebollizione a fuoco alto.
- Tagliare il ravanello daikon trasversalmente in 2 o 3 pezzi. Usando una mandolina o un coltello molto affilato, affetta il daikon a fette sottili di ⅛ di pollice.
- Aggiungere 1 cucchiaio di sale all'acqua bollente. Aggiungi il daikon affettato e cuoci finché non sono teneri ma mantengono ancora la loro forma, circa 10 minuti. Scolare i daikon in un grande colino posto nel lavandino, quindi sciacquarli delicatamente con acqua fredda. Una volta scolate, asciugate le fette con carta assorbente o da cucina pulita.
- Preriscaldare il forno a 175 °C (350 °F). Posizionare una griglia sul terzo superiore del forno. Usa un terzo del burro per ungere una casseruola da 8 x 10 pollici. Rivestire un lato della pellicola abbastanza grande da coprire la teglia con un po' di burro.
- In una piccola casseruola a fuoco medio-alto, scaldare la panna, il sale, il pepe, il timo, la cipolla in polvere e l'aglio in polvere fino a far sobbollire intorno ai bordi. Riduci il fuoco al minimo e fai sobbollire finché il liquido non si è ridotto di circa un terzo, da 6 a 8 minuti. Spegnere il fuoco, mantecare con il burro rimasto e mettere da parte.
- In una piccola ciotola, unire i formaggi sminuzzati. Nella casseruola preparata, disporre un terzo delle fette di daikon, sovrapponendole leggermente. Cospargere un terzo del formaggio sopra. Ripeti fino ad avere tre strati di fette di daikon. Cospargete sopra il formaggio rimasto. Versare la crema ridotta sugli strati. Coprire il gratin con un foglio di alluminio preparato e cuocere fino a quando il formaggio è leggermente dorato e il liquido bolle intorno ai bordi, circa 45 minuti. Sfornare, conservare la carta stagnola, spolverare il gratin con il parmigiano e infornare, senza coperchio, per altri 15 minuti. Imposta l'impostazione del forno su grill, quindi cuoci brevemente fino a quando la crosta del gratin diventa marrone dorato intenso e bolle, da 1 a 2 minuti.
- Togliere il gratin dal forno e coprire con la pellicola riservata. Lasciar riposare e impostare per 10 minuti. Servire.
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!!!
Grazie!
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.
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!
Assolutamente delizioso!