Looking for a new take on an old favourite? Look no further. A quick boil of daikon radish slices mellows out the radish “bite” and tenderizes them enough to ensure that every bite of this gratin is deliciously fork-tender.
Cheesy Daikon "Potato Gratin"
2 lb daikon radish (1 quart), peeled & sliced thinly (⅛ in)
1½ t salt
2 T butter
1½ C heavy cream (or milk with 2 T starch or other thickening agent or coconut cream)
3/4 t pepper
1 t dried thyme
1 t onion powder
1/2 t garlic powder
1 C (3 oz) shredded sharp cheddar cheese
1 C (3 oz) shredded Gruyere cheese
1/4 C Parmesan cheese
Bring a large pot of water to a boil over high heat. Add 1 T salt & sliced daikon & cook for about 10 minutes until tender but still holding their shape. Drain & rinse with cold water. Pat dry.
Preheat the oven to 350. Grease an 8 x 10 inch casserole dish.
Heat the cream, salt, pepper, thyme, onion & garlic powder in a saucepan over medium-high heat until simmering at the edges. Reduce heat to low & simmer until the liquid has reduced by ⅓. Take off heat & stir in 2 T butter.
Combine the cheddar & gruyere together. Assemble the casserole by layering ⅓ of the daikon, overlapping them. Sprinkle on ⅓ of the cheese mixture. Repeat two more times before pouring the cream mixture over top.
Top with a greased layer of aluminum foil & bake for 45 minutes, or until the cheese is golden brown & liquid is bubbling at the edges. Remove foil, top with parmesan & bake uncovered for 15 more minutes. Broil for 1-2 minutes to get a deep golden crust. Let stand for 10 minutes before serving.