Cheesy Radish Au Gratin

This is a unique and delicious low carb side that is a must try if you miss potatoes au gratin. It's perfect for healthy low carb meals and it's packed with healthy fat and flavor. The creamy cheese sauce and tender radishes make for an addictive experience as long as you follow the directions and use the special method to remove the heat and bitter flavor that typically resides in radishes.

Course Side Dish

Cuisine American, French, Keto

Keyword gluten free

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings servings

Calories 348kcal

Author Bran

Equipment

Large Stock Pot
Baking Dish
Sauce Pan

Ingredients

2 bunches radishes sliced into rounds or quarters, your choice.
1 small onion sliced or chopped and sauteed.
6 oz bacon *cooked crispy and chopped

Sauce

2 Cups Cheddar Cheese *8oz - Shredded. You can use a mix of different cheese if you like. Example - ½ cheddar and ½ Parmesan.
¼ cup Heavy Whipping Cream 4tbsp
2 tablespoon Unsweetened Cashew Milk *or unsweetened almond milk
2 tablespoon butter
½ teaspoon garlic powder

Optional

½ bunch Fresh Parsley *chopped. I recommend using this ingredient if you can.
capers
chives

Instructions

Preparing the radishes

Slice the radishes into quarters or thick rounds, whatever you prefer.
Boil the radishes in a salted stock pot for 30 minutes or until they have lost most of their red coloring. (That bitter flavor is in the skin).
Strain and rinse all of the water off of the radishes with cold water. (That bitter flavor has now transferred to the water they were boiled in).
They should be light in color at this point. Set aside to let dry as much as possible while you prepare the cheese sauce.
Dice the raw bacon and slice the onion. Saute them together while the radishes are boiling and you are gathering the ingredients for the cheese sauce.
Set aside.

Cheese Sauce

Preheat the oven to 350°F or 177°C. Prepare a medium sized baking dish with olive oil or butter. Alternatively, you can divide into six ramekins.
Put all of the sauce ingredients, minus the reserved ½ cup of cheese in a sauce pan and cook on low/medium.
Stir constantly with a whisk until thick and creamy. DO NOT BOIL. It will burn your cheese sauce and make it grainy.
Add more almond milk if the sauce is too thick, more cheese if it is too thin for your liking.
Turn off the heat and add the radishes and parsley if using to the pot and stir.

Bake

Pour into the prepared baking dish, top with reserved cheese + any additional topping you like and bake @350°F for 35-45 minutes until hot and bubbly.
(I reserved a bit of bacon and onion for topping and then topped with the cheese.)
Serve hot.

Notes

The nutritional info is based on making six servings of radishes au gratin.

Nutrition