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


Recipe Summary

40 mins
25 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

1/4 gratin
191 calories; protein 9.4g; carbohydrates 25.9g; dietary fiber 1.5g; sugars 7.7g; fat 5.5g; saturated fat 2.1g; cholesterol 12.2mg; vitamin a iu 331.6IU; vitamin c 10.4mg; folate 33.8mcg; calcium 272mg; iron 1mg; magnesium 37.4mg; potassium 503.3mg; sodium 342.8mg.

1 starch, 1/2 fat, 1/2 fat-free dairy, 1/2 high-fat protein