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. Source: EatingWell Magazine, April 2019

Adam Dolge


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; 5.5 g total fat; 2.1 g saturated fat; 12 mg cholesterol; 343 mg sodium. 503 mg potassium; 25.9 g carbohydrates; 1.5 g fiber; 8 g sugar; 9.4 g protein; 332 IU vitamin a iu; 10 mg vitamin c; 34 mcg folate; 272 mg calcium; 1 mg iron; 37 mg magnesium;