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quick daikon root gratins

Classic Daikon Cheese Gratin

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Comfort food takes on a fresh twist with this Classic Daikon Cheese Gratin. Daikon radish’s mild, slightly sweet flavor creates a lighter alternative to traditional potato gratins, while still delivering creamy, cheesy goodness. Using Korean mu or Japanese aokubi daikon ensures the perfect balance of tenderness and structure.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 5
Course: dinner, lunch, Main Course
Cuisine: Asian
Calories: 327
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 large daikon radish about 2–3 inches in diameter; Korean mu or Japanese aokubi preferred
  • 1½ cups 150g Gruyere cheese, grated
  • ½ cup 50g Parmesan cheese, grated
  • 1 cup 240ml heavy cream
  • 1 cup 240ml whole milk
  • 2 tablespoons unsalted butter plus more for greasing
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 garlic clove halved
  • Salt and freshly ground black pepper to taste

Equipment

  • Mandoline slicer (such as a Benriner Japanese Mandoline): For cutting the daikon into thin, uniform slices, which ensures even cooking and a professional appearance.
  • Large pot: For blanching the daikon slices before assembling the gratin.
  • Colander or strainer: To drain the blanched daikon slices.
  • Paper towels or clean kitchen towel: For patting the daikon slices dry after blanching, which helps prevent a watery gratin.
  • Medium saucepan: To heat and reduce the cream or milk mixture with seasonings and butter.
  • Casserole or gratin baking dish (about 8x10 inches or similar): For assembling and baking the gratin.
  • Aluminum foil: To cover the dish during the initial baking, which helps the gratin cook evenly and retain moisture.
  • Oven: For baking the gratin.
  • Sharp knife: For peeling and trimming the daikon, and for any additional prep.
  • Cutting board: For prepping the daikon and other ingredients.
  • Cheese grater: For shredding Gruyere, Parmesan, or other cheeses used in the recipe.
  • Measuring cups and spoons: For accurate measurement of cream, milk, cheese, and seasonings.
  • Mixing bowl (optional): For combining shredded cheeses or prepping ingredients.

Method
 

  1. Prep the Daikon:
  2. Peel the daikon and slice it into thin, uniform rounds (about ⅛ inch thick) using a mandoline for best results.
  3. Blanch the Daikon:
  4. Bring a large pot of salted water to a boil. Add the daikon slices and blanch for 2–3 minutes until just tender. Drain and pat dry with paper towels to remove excess moisture.
  5. Prepare Baking Dish:
  6. Preheat your oven to 375°F (190°C). Rub the inside of a medium gratin or baking dish with the cut sides of the garlic clove, then grease the dish with butter.
  7. Layer the Gratin:
  8. Arrange a layer of daikon slices on the bottom of the dish, slightly overlapping. Sprinkle with salt, pepper, a little thyme, and a generous handful of Gruyere. Repeat layers until all daikon and cheese are used, finishing with Gruyere and all the Parmesan on top.
  9. Add Cream Mixture:
  10. In a saucepan, heat the cream, milk, and 2 tablespoons butter until just steaming (do not boil). Pour evenly over the layered daikon.
  11. Bake:
  12. Cover the dish loosely with foil and bake for 30 minutes. Remove foil and bake for another 20–25 minutes, or until the top is golden and bubbling and a knife slides easily through the daikon.
  13. Rest and Serve:
  14. Let the gratin rest for 10 minutes before serving. Garnish with extra thyme if desired.

Nutrition

Serving: 133gCalories: 327kcalCarbohydrates: 8gProtein: 10gFat: 36gSaturated Fat: 22gSodium: 1000mgPotassium: 275mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 18mgCalcium: 260mgIron: 1mg

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