Radish & Potato Gratin

Radish & Potato Gratin

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From: EatingWell Magazine, April 2019

Adding daikon radish to this cheesy potato gratin boosts flavor and trims calories. To make this a quick recipe, we precook the vegetables before topping them with Gruyère cheese sauce and panko, then run the gratin under the broiler to create a delicious golden-brown crust.

Ingredients 4 servings

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  • 12 ounces thinly sliced peeled russet potato (1 medium potato)
  • 6 ounces thinly sliced peeled daikon radish (1 medium radish)
  • 1 (12 ounce) can nonfat evaporated milk
  • ½ cup grated Gruyère cheese (2 ounces)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup panko breadcrumbs, preferably whole-wheat
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon thinly sliced chives

Preparation

  • Prep

  • Ready In

  1. Arrange oven rack 8 inches from heat source; preheat broiler to high. Coat a 10-inch cast-iron skillet with cooking spray.
  2. Place potato and radish slices in a large microwave-safe bowl and add ¼ cup water. Cover with vented plastic wrap and microwave on High until just tender, about 5 minutes. Drain. Arrange the slices in the prepared skillet.
  3. Whisk evaporated milk, Gruyère, flour, salt and pepper in a medium bowl. Pour the mixture over the vegetables. Bring to a boil over medium-high heat. Reduce heat and simmer until the vegetables are fully tender and the sauce is thickened, 10 to 12 minutes.
  4. Mix panko and oil in a small bowl. Sprinkle evenly over the vegetables. Place the skillet under the broiler and broil until the sauce is bubbly and the topping is golden brown, 1 to 2 minutes. Let sit for 10 minutes before slicing. Served topped with chives.

Nutrition information

  • Serving size: ¼ gratin
  • Per serving: 191 calories; 5 g fat(2 g sat); 2 g fiber; 26 g carbohydrates; 9 g protein; 34 mcg folate; 12 mg cholesterol; 8 g sugars; 0 g added sugars; 332 IU vitamin A; 10 mg vitamin C; 272 mg calcium; 1 mg iron; 343 mg sodium; 503 mg potassium
  • Nutrition Bonus: Calcium (27% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fat, ½ fat-free dairy, ½ high-fat protein

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