I grew up LOVING au gratin potatoes. I perfected the boxed recipe after making them so often. Always add extra butter, more milk, and less water. Better yet, use cream instead of milk. They taste even better made in my moms vintage dutch oven.
That being said, obviously my potato consumption is non-existent now. Favorite dishes like that are ones that make me ecstatic when I find a GOOD, true replica recipe that I can eat, because let’s be honest, mashed cauliflower will NEVER compare to mashed potatoes #sorrynotsorry. So, that being said you can trust that I won’t lead you astray with this recipe. It really is AMAZING!
This recipe focuses on the big D. Daikon that is. If you’ve ever had au gratin potatoes, you know the potato rounds are slightly firm but still tender. That’s exactly the consistency that daikon radish replicates. Radishes have been suggested many times to be consumed various ways in place of potatoes. Some have roasted them or boiled them for potato salad. I tried the boiled potato salad method and was not impressed, at least with using daikon. I haven’t tried red radishes. Another thing I’m looking forward to testing is how they do being used as breakfast potatoes/hash-browns.
Without further ado, here is the recipe you should make asap, especially when you’re having a good ‘ol home cooked meal that needs a hearty side! You could totally add in bacon, ground beef, or chicken to make it more of a main course too.
1 large daikon radish
1/4 cup butter
2 Tbsp minced garlic
1/2 medium yellow onion
1/2 tsp xantham gum
1 tsp salt
1 tsp pepper
2.5 cup heavy cream
2.5 cup shredded cheddar
1/2 cup monterey jack
Peel and slice daikon into 1/4″ slices.
Boil for 15 minutes and drain. Let rest while you make the sauce.
Melt 1/4 cup butter and saute with 2Tbsp minced garlic and half a medium diced onion.
Once onion is softened, add 1/2 tsp of xantham gum, 1 tsp salt & 1 tsp of pepper.
Add 2 1/2 cup HWC, 2 cups shredded cheddar, 1/2 cup monterey jack. Melt the cheese until it starts to bubble then remove from heat.
Add daikon to the cheese sauce and mix, then pour into a greased baking dish.
Sprinkle top with remaining 1/2 cup shredded cheddar.
Bake uncovered at 375 for 45 minutes.