Enjoy the cheesy and creamy taste of scalloped potatoes with this Keto Scalloped ‘Potatoes’ recipe.
But don’t worry, there isn’t one ounce of starchy, high carbohydrate potato in this dish. Instead, the potato is replaced with the mild yet flavorful Daikon. It is topped with all the same ingredients that make scalloped potatoes taste so good – cheese, cream and onion. So, for name’s sake let’s just call this fauxtatoes!
Keto Scalloped “Potatoes” (Daikon)
© Easy Low Carb.com
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Keto Scalloped Potato Casserole
- Scalloped potatoes are a classic comfort food dish with cheese and cream layered over a bed of potatoes. But for a low carb diet, potatoes just aren’t on the dinner menu. That is where the daikon comes in. It’s a low carb and mild-tasting vegetable, perfect used as a substitute for potatoes.
- While the daikon radish may have a mild taste, it does have a bit of a distinctive, peppery flavor. This flavor, combined with all that creamy sauce, is absolutely delicious.
- Finally, and most importantly, it is super to make! Serve it with a roasted pork loin or chicken.
What Is Daikon Radish?
The daikon is a Chinese radish, that has a more mild flavor than the typical red radish. It’s a long white root vegetable (almost like a parsnip) that is high in vitamin C, low in calories, and full of flavor.
Keto Ingredients & Variations
DAIKON: Even though this is a Chinese vegetable it is also grown in the US and can be found in the produce section of most grocery stores. When buying make sure that it is firm and that the skin is smooth.
THE SAUCE: Cream cheese, broth, cream, and cheese are the standard ingredients for a cheesy and delicious scalloped recipe.
Let’s Make Keto Scalloped Potatoes!
This is such an easy casserole to put together:
- Cut and cook daikon.
- Mix and heat the sauce ingredients.
- Place the daikon and onion in a baking dish then top with sauce.
- Cover and cook (as per the recipe below).
This casserole can easily be prepared a day in advance and kept covered in the refrigerator until it is ready to cook.
Leftovers should be consumed within 2-3 days in an airtight container in the refrigerator. Reheat covered in the oven for about 20 minutes until heated through.
Daikon itself does not freeze very well. Raw daikon needs to be blanched before freezing and will only keep for 3 weeks in the freezer. So make only what you plan to eat and store it in the refrigerator.
Other Low Carb Sides To Try!
- Mashed Cauliflower with Cream Cheese – Just 10 minutes prep!
- Air Fryer Daikon Fries – crisp and delicious
- Low Carb Cheesy Cauliflower Casserole – quick and easy side.
- Loaded Cauliflower Casserole – like a twice baked potato!
Keto Scalloped "Potatoes" (Daikon)
- 1 large daikon radish
- 1 Tablespoon olive oil
- ½ onion very thinly sliced
- 4 ounces cream cheese
- 2 Tablespoons butter
- 1 clove garlic
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup cheddar cheese
- Preheat oven to 375°F.
- Grease a 3 quart baking dish with butter.
- Peel the daikon radish and slice into ¼" slices. Bring a pot of water to a boil and add slices. Cook 7-9 minutes or just until tender-crisp. Drain well, season with salt & pepper.
- Heat cream cheese and butter in a skillet until melted and creamy. Add garlic, broth and cream. Simmer until slightly thickened, about 5 minutes.
- Place half of the daikon slices in the baking dish. Top with ½ of the onions and ½ of the cream sauce.
- Add remaining daikon and remaining cream sauce.
- Cover with foil and cook 40 minutes. Remove foil, top with cheese if using and cook an additional 15-20 minutes or until tender and cheese is browned.