Procurando por uma versão da comida saborosa e rica de conforto que evoque todas as sensações boas deste prato clássico, mas sem a alta contagem de carboidratos? Não procure mais. Uma rápida fervura das fatias de rabanete daikon suaviza a “mordida” do rabanete e amacia o suficiente para garantir que cada mordida deste gratinado de batata ceto seja deliciosamente tenra no garfo. Se você não conseguir encontrar rabanete no supermercado local, dê uma olhada no supermercado asiático mais próximo.
Lista de ingredientes
- 1 (2 lb) rabanete daikon, descascado
- 1½ colher de chá sal marinho e mais
- 3 Colheres de sopa manteiga, dividida e mais para untar a folha de alumínio
- 1½ copos creme de leite
- 3/4 colher de chá pimenta e mais conforme necessário
- 1 colher de chá tomilho seco
- 1 colher de chá pó de cebola
- 1/2 colher de chá pó de alho
- 1 copo (3 onças) de queijo cheddar picante ralado
- 1 copo (3 onças) de queijo gruyere ralado
- 1/4 copo queijo parmesão
Instruções
- Encha uma panela grande com três quartos de água e leve para ferver em fogo alto.
- Corte o rabanete cruzado em 2 ou 3 pedaços. Usando um bandolim ou uma faca bem afiada, corte o daikon em fatias finas de ⅛ polegadas.
- Adicione 1 colher de sopa de sal à água fervente. Adicione o daikon fatiado e cozinhe até que estejam macios, mas ainda segurando sua forma, cerca de 10 minutos. Escorra o daikon em uma grande peneira colocada na pia e, em seguida, lave-o com água fria. Depois de escorridos, seque as fatias com toalhas de papel ou de cozinha limpas.
- Pré-aqueça o forno a 350 ° F (175 ° C). Posicione uma grade no terço superior do forno. Use um terço da manteiga para untar uma caçarola de 20 x 25 cm. Cubra um lado da folha grande o suficiente para cobrir a assadeira com um pouco de manteiga.
- Em uma panela pequena em fogo médio-alto, aqueça o creme de leite, o sal, a pimenta, o tomilho, a cebola em pó e o alho em pó até ferver nas bordas. Reduza o fogo e cozinhe até que o líquido tenha reduzido em cerca de um terço, 6 a 8 minutos. Desligue o fogo, junte a manteiga restante e reserve.
- Em uma tigela pequena, misture os queijos ralados. Na caçarola preparada, coloque em camadas um terço das fatias de daikon, ligeiramente sobrepostas. Polvilhe um terço do queijo por cima. Repita até que você tenha três camadas de fatias de daikon. Polvilhe o queijo restante por cima. Despeje a mistura de creme reduzida sobre as camadas. Cubra o gratinado com o papel alumínio preparado e leve ao forno até o queijo dourar e o líquido borbulhar nas bordas, cerca de 45 minutos. Retire, reserve o papel alumínio, polvilhe o gratinado com queijo parmesão e leve ao forno, destampado, por mais 15 minutos. Mude a configuração do forno para grelhar e, em seguida, grelhe brevemente até que a crosta do gratinado esteja bem dourada e borbulhando, 1 a 2 minutos.
- Retire o gratinado do forno e cubra com o papel alumínio reservado. Deixe descansar por 10 minutos. Servir.
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!!!
Obrigado!
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!
Absolutamente delicioso!