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Radish & Potato Gratin

  • 25 m
  • 40 m
Adam Dolge
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/22/2019