Radishes Au Gratin
Mark my words – radishes may very well be the next big thing among veggie trends. And this is coming from someone who pretty much despises radishes. But after learning that cooking them reduces the bitterness and spiciness dramatically and seeing how they have the capacity to take on a fairly potato-like texture, I’m telling you…my money is on the radish.
So I’ve been toying with this idea for a few days and I finally went for it. And it is AWESOME.
Ladies and gentlemen, I give you…radishes au gratin with Canadian bacon.
I’ve been jokingly referring to this with my Midwestern friends as “Keto Hot Dish” (even though that might not technically be accurate). But it’s full of hot, cheesy, bubbly goodness and it’s virtually carb-free.
Again, you do NOT have to like radishes to LOVE this meal. Their flavor becomes incredibly mild and the texture is soft and blends nicely with all the ingredients.
(Meanwhile, I highly recommend popping a few slices into your mouth after you roast them. Hopefully, you’ll be as delighted with the result as I was.)
- 3 bunches red radishes – about 34 (They shrink up so if you want more, throw in another bunch)
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 10 oz diced onions
- 16 slices Canadian bacon
- 1 bunch flat parsley (optional)
- The Mornay Sauce
- 3 tbs butter, cubed
- 2 cups shredded cheddar, plus a little extra to sprinkle over the top
- 2 1/2 tablespoons almond flour (finely ground if possible)
- 1 cup milk (I prefer whole milk)
- 3/4 cup whipping cream
As far as how many layers to do, I’ve done 2, 3 and 4 and in order to get an even bake, I prefer 2 or 3 at most. (What you can also do is do two 2-layer au gratins and stack them to create a 4-layer after everything is cooked!)
Feel free to change up the cheese. I like to throw in a little shredded Gruyere with the cheddar. Meanwhile, if sharp cheddar is too sharp for you, try a medium cheddar. But in my opinion, mild cheddar is too…well…mild.
You can do cubed ham or ham steak, but since the radishes are fairly delicate, a thinner slice of Canadian bacon or even shaved ham works best.
Don’t worry if you think your sauce isn’t thickening when it’s supposed to as the shredded cheese should take care of the thickening process once you throw it in. (Don’t make the mistake I did the first time I made a Mornay and added more almond flour at the very end or you’ll end up with a gritty, pasty mess!)