Potatoes on Keto are definitely a no no. With close to 40 carbs in one potato, that’s a food that just won’t fit your macros… unless you can stop yourself after one bite.
So, in search for a Keto friendly potato alternative, I turned to Daikon. What is Daikon, you may ask? Well I thought the same thing! Let me share with you some information about this interesting little vegetable.
First, it is pronounce dai-kaan. I was always worried I was saying it wrong, so I had to look it up! Let me spare you the google search and just share that little tid bit off the bat.
There are about 9 net carbs in one daikon. Which may seem like a lot for a side dish, but there isn’t one full daikon in each of these mini scalloped fauxtatoes. So as long as you can stop at one, you’ll be good!
Daikon is a radish, its name literally means “big root” which is what it looks like. This radish is native to Asia, and has a mild taste. Don’t get me wrong, these do not taste exactly like potatoes, I actually think they have a sweeter taste.
The texture of daikon when cooked is similar to a potato. The best way I can describe it, is that it is less starchy than a potato.
To cook daikon, you first want to make sure that you peel it to remove the outside of the root. This has a woody texture that would not be very pleasant to eat. Once pealed, you can do a lot with this! From chips, to fries, to scalloped fauxtatoes, the Keto possibilities are endless!
To get a thin slice for these scalloped fauxtatoes, I used a mandolin, however this isn’t necessary. If you do not have a mandolin, just make sure to thinly slice the daikon in an attempt to keep them all the same thickness.
I made these mini scalloped fauxtatoes in these in 4 cocottes (like these… the ones I have are by Martha Stewart but no longer available). If you don’t have any, you could also make this in an 8×8 baking dish, though the cook time may need to be adjusted slightly.
Gruyere & Cheddar Scalloped Fauxtatoes
- 2 Daikon Peeled and sliced thin
- 1 Cup Gruyere Shredded
- 1 1/2 Cup Sharp Cheddar Shredded
- 1 Cup Heavy Cream
- 1 Clove Garlic Minced
- 1 Tbsp Olive Oil
- Salt and Pepper to taste
Preheat oven to 375 degrees.
Bring a large pot of water with salt to a boil.
Once boiling, add the thinly sliced and peeled daikon to the pot and cook until tender, about 8-10 minutes.
Once cooked, drain the daikon and set aside.
Meanwhile, in a pan over medium low heat, add the olive oil.
Once hot, add the garlic and saute until fragrant, about 3 minutes.
Add the cream and shredded cheese to the pan. Stir with a whisk and cook until cheese is melted and the sauce has thickened, about 5 minutes.
Next, begin to assemble your mini scalloped fauxtatoes by layering the dish with the cooked diakon, followed by the cheese sauce. Continue this layering process until all of the daikon and cheese sauce are used.
Bake, covered, for 20 minutes.
Once cooked, remove the foil and broil until the top is golden brown, about 3-5 minutes.
Serve warm and enjoy!