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)
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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!
- Twice Baked Cauliflower Casserole – Only 15 minutes to prep.
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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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PRETTY GOOD !!!
Tweaked the recipe a tad.
i increased the cream and added a bit of water rather than broth (as i didn’t have any vege broth on hand)
The recipe doesn’t say when to add the cheese in the sauce, so i melted the butter and cream cheese, then added and melted the cheese. i had it on the stove for a good 15 min and it never came to a simmer, so turned off anyway.
i put the daikon in two dishes: one i used the sauce and parmesian cheese and the other one i sprinkled some Italian seasoning over the daikon, added the sauce and put some cheese in between the layers. i added parm cheese at the end on top.
the sauce was a bit fluid, but i think it will thicken as it sits a bit.
i had fasted 26hr, so i was anxious to dig in!!!! i’ve not had daikon before, so was pleasantly surprised at the texture. i didn’t feel that it had any specific taste, so was glad i added the seasonings. the cheese sauce is good!
Good enough to try again and maybe tweak a bit more. I wanted to throw some broccoli in, but hadn’t gone to the store — next time!!
Hi, thank you for sharing! I’m glad you enjoyed it. The cheese is added in step 7, hope that helps for next time.
My son is low carb and struggles to find anything he likes other than meat and cheese. The only vegetable he’s been eating has been broccoli. He won’t eat cauliflower or squash at any form. He absolutely loved this. It’s so nice to have a side dish for him for the holidays. I’ve been making him low carb lasagna with noodles made out of cheeses and egg as a side dish just so he would have something yummy to eat at Thanksgiving and Christmas. Thank you for this recipe and for introducing us to the daikon radish. My husband does Weight Watchers so now we’re trying to find ways to use the daikon for his diet also.
I am so glad to hear that your son loved this recipe Joni!
I tweaked even more than New to Keto did, because I used it as a basis for a low-carb version of a ham and potato casserole I used to make before my husband was diabetic.
I used an enormous daikon, but it was not too much. I’ll drain it better next time. I used a whole onion and added a red bell pepper. I think I’ll precook the other veggies before baking as well. I also added about a pound of cubed ham.
I doubled all of the sauce ingredients except the chicken broth. (I used extra vegetables, after all.) Some of the cheddar cheese I melted into the sauce and topped with extra. I also added my “secret” ingredient: dill weed, both fresh and dried.
Like New to Keto’s version, my sauce was a bit thin. I might omit the broth entirely and use even more cheddar cheese next time. But my husband was still pleased with this. Thank you for the recipe!
Your version sounds wonderful!
It was so good but next time I’m gonna use more cheese on each layer but seriously so good!!
I am so glad you enjoyed this recipe Stephanie!
Fantastic! Made this recipe exactly as written. Made sure to dry off the parboiled daikon. Better with roast ham than traditional scalloped potatoes. Thank you!
So glad you loved these Kelle!