Keto Scalloped “Potatoes”

Keto Scalloped “Potatoes”

Instead of using potatoes in this recipe for scalloped fauxtatoes, try using a low-carb daikon radish! This low-carb comfort food side dish is rich, creamy, and delicious; it’s ideal for any day of the week.


  1. a big daikon radish;
  2. one tablespoon olive oil;
  3. one clove of garlic;
  4. four ounces cream cheese;
  5. two tablespoons butter;
  6. one cup chicken broth;
  7. one cup heavy cream;
  8. and one cup cheddar cheese


  • Turn the oven on to 375°F.
  • Apply butter grease to a 3-quart baking dish.
  • After peeling, cut the daikon radish into ¼-inch slices. Put the slices in a pot of boiling water. Simmer for 7–9 minutes, or until crisp-tender. Thoroughly drain and add salt and pepper to taste.
  • In a skillet, melt and smooth out the cream cheese and butter. Add the cream, broth, and garlic. Simmer for about five minutes, or until somewhat thickened. Half of the daikon slices should be placed in the baking dish.
  • Put half of the onions and half of the cream sauce on top. Stir in remaining cream sauce and daikon.
  • After 40 minutes, cook with foil cover.
  • Take off the foil, sprinkle some cheese on top if you’re using it, and simmer for further 15 to 20 minutes, or until the cheese is browned and soft


  • This dish can be prepared the day before and chilled.Daikon does not freeze well, so simply prepare what you will consume and keep it chilled.
  • Eat any leftovers within two to three days.

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