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.

Adam Dolge
Source: EatingWell Magazine, April 2019


Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Arrange oven rack 8 inches from heat source; preheat broiler to high. Coat a 10-inch cast-iron skillet with cooking spray.

  • Place potato and radish slices in a large microwave-safe bowl and add 1/4 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.

  • 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.

  • 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 Facts

191 calories; protein 9.4g 19% DV; carbohydrates 25.9g 8% DV; exchange other carbs 1.5; dietary fiber 1.5g 6% DV; sugars 7.7g; fat 5.5g 8% DV; saturated fat 2.1g 11% DV; cholesterol 12.2mg 4% DV; vitamin a iu 331.6IU 7% DV; vitamin c 10.4mg 17% DV; folate 33.8mcg 8% DV; calcium 272mg 27% DV; iron 1mg 5% DV; magnesium 37.4mg 13% DV; potassium 503.3mg 14% DV; sodium 342.8mg 14% DV.