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A delicious, creamy low carb side dish that tastes remarkably like the old standby cheesy potato casserole! (And no, its not cauliflower - promise!)
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This recipe is also low carb, gluten free, grain free, and a Trim Healthy Mama S Fuel.
The first time I ever had Cheesy Potato Casserole we were visiting friends in Florida, and I was probably about 13-14 years old.
I remember my Mom asking the lady for her recipe, and it traveled back home with us, where my Mom put it into our own recipe collection.
After that, the classic potato casserole dish was often a part of our Sunday afternoon Dinner tradition! And I did not complain one bit - it was absolutely delicious!
However, white potatoes + cream of “something” soup + piles of cheese and sour cream created a problem.
First of all, if you are a Trim Healthy Mama, you know we separate our fuels (carbs and fats), so this dish is a colossal clash in fuels! (Not to mention all the questionable ingredients in the “cream something” soup!)
So, I had to look somewhere else to get the “potato feel.” White potatoes simply would not work. I remembered a LOOOOOONG time ago when I first began eating healthy, I had read that you could sometimes use daikon radish in place of potatoes.
I wasn’t sure I had ever even seen a daikon radish, much less cooked with one! For those of you who feel the same way, you can see the photo below to see what a daikon radish looks like. They rather look like a long white carrot!
Since it is a part of the radish family, it has a bit of a natural “zing” to it, but I have found that peeling the outer skin removes a lot of the “bite.” Also, boiling in salted water and rinsing seems to help as well!
In the past I have used jicama to make low carb french fries, and while I think they taste amazing, they take 20 - 30 minutes of frying! (That can be a bit time consuming.) Maybe next I would like to try using a daikon radish and see how that works!
Now, you may be wondering where you can purchase daikon radishes? I bought mine at Cash and Carry - a pack of two for around $3.50. One large radish makes an 8x8 casserole dish, so the two radishes made two dishes for me. I think that is a very reasonable price.
I do not believe that my local Walmart sells daikon, but I think other chain grocery stores probably would.
Daikon radishes are very widely used in Japan - in fact, nearly ⅓ of Japan’s vegetables in weight come from the daikon radish! (See more radish facts and nutrition here!) I believe they are often pickled (now there’s an idea)!
My husband and I both loved this Cheesy “Potato” Casserole. While it does not taste ‘exactly’ like potatoes, I think it is quite close! Definitely much closer than any cauliflower dish I have tried!
One of my blogging friends, Briana also has a mock potato casserole recipe, but her recipe uses turnips! You can see her Cheesy Party Potatoes recipe here!
And if you need more ideas on how to use your new-found daikon radishes, check out the recipes below!
Low Carb Scalloped Daikon Radishes
So, what do you need for this Cheesy Potato Casserole?
5 Cups Peeled and Diced Daikon Radish
Water, for boiling the radish + salt
¼ Cup Diced Onion
1 Tablespoon Trim Healthy Bullion (or your favorite bullion powder)
4 Ounces Cream Cheese, Softened
1 Cup Sour Cream
2 Cups Shredded Cheese (Sharp Cheddar is great)
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Cheesy Potato Casserole
5 from 16 votes
Print Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 Servings
Calories: 277kcal
Ingredients
- 5 Cups Peeled and Diced Daikon Radish
- Water for boiling the radish + salt
- ¼ Cup Diced Onion
- 1 Tablespoon Trim Healthy Bullion or your favorite bullion powder
- 4 Ounces Cream Cheese Softened
- 1 Cup Sour Cream
- 2 Cups Shredded Cheese Sharp Cheddar is great
Instructions
Preheat oven to 375.
Place peeled and dished radishes in a medium pot, and fill with enough salted water to cover the radishes.
Boil for 25 - 30 minutes, or until radishes are easily pierced with a fork.
Drain well, and rinse with cold water.
Place drained radishes in a bowl, add remaining ingredients and mix well.
Place into an 8x8 baking dish and bake for 30 minutes.
Broil for another 1-3 minutes, watching carefully so as not to burn the top.
Notes
It is very important that you peel the radish completely. The peeling has a “woody” texture.
Nutrition
Calories: 277kcal | Carbohydrates: 8g | Protein: 10g | Fat: 23g | Fiber: 2g
Tried this recipe?Mention @my_montana_kitchen_thm or tag #mymontanakitchen!
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Reader Interactions
Comments
Angela Moorhead
Could you substitute jicama if you can't find these radishes? I live in Canada and we often can't find a lot of the same items that are in THM recipes. 😉
Reply
Sarah Hardy
Possibly, but in my experience jicama takes a lot longer to soften, so you may need to boil it longer. 🙂
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Amber
I used jicama successfully! I steamed chopped jicama in the instant pot for 35 minutes before adding to the other ingredients and baking. This side dish was a hit even with the "carb eaters". The jicama still had a bit of a crunch to it (more than a potato would). I might try steaming it longer next time but nobody complained. Great recipe!!Reply
Joyce K
I'm not sure if I rated this before but it's wvorth saying again - this recipe is AMAZING !!! I never heard of Daikon radishes before and they're a little pricey but oh so good. My hubby couldn't believe this wasn't potatoes. I shredded them as someone else suggested as I don't like big chunks of food in my casserole. It was defintely worth it! I'm making a HUGE batch for Thanksgiving and hoping I have a little bit I can hide for leftovers!Reply
Annissa
This looks creamy and delicious! What a perfect substitute when I'm craving scalloped potatoes!Reply
Kelly
I haven’t gotten to post about this amazing dish!
So it is time consuming, BUT worth the time you put into it to have a potato consistency! Ohhhh my phone was suggesting salad after I typed potato... hummm I wonder if that would be as good as this??
MUST TRY!!!! Not tangy I’m my opinion!!!Reply
BrandyG
I had never heard of Daikon radisbes until reading your recipe. Much to my surprise I found them at a Kroger Marketplace two towns away from me (I live in a tiny community and we do not have really large grocery stores) which I frequent for special items. I was thrilled!
I just popped the casserole in the oven. I took a sample bite pre-baking and was shocked at the similar taste and texture.
Thank you for introducing me to a new veggie that won’t kill my lowcarb diet!
I may even try using this for an aioli “potato” salad!
Again, thank you!!!Reply
Laura
Let me just say that this recipe was AMAZING!! Potatoes are one of the things I miss most when I switched to low carb eating and these seriously tasted just like potatoes. The only thing I changed to save time was I steamed the radishes in the instant pot for 10 minutes doing a quick release. Put some chicken broth in the instant pot instead of just water. Thank you so much for this recipe. I will probably be making it once a week from now on.Reply
Sarah Hardy
I'm so happy you enjoyed it, Laura! (And thanks for the Instant Pot tip! I'm always looking for new ways to use mine!)
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Tina
Can I use regular radishes I peel them. Those are the only kind I can afford.
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Sarah Hardy
Yes, you can, but the results will not be the same. 🙂
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Eric Cestero
Amazing! I am shocked how great they came out. My friends were dubious but loved them.Reply
Kathy
Our whole family loves this dish... even potato lovers royale!!Thank you so much for this great recipe. It’s going on our Easter menu!Reply
Shawn
I couldn’t find the Dikon Radishes so I substituted 2 large rutabagas. I peeled and quarter them and boiled them til tender. After they cooled I diced them and followed the rest of the recipe as is. Delicious! And my hubby who was just diagnosed with diabetes approved of this recipe as a good substitute for the cheesy potatoes I used to make with hash browns and cheesy crackers. Thank you!Reply
Mary Jo
Awesome! Used well peeled daikon radishes. My hubby wants to know when I’m making it again. Winner.Reply
Kathy
I want to make these for Thanksgiving to go with our ham. I'm wondering if you've tried making them ahead and freezing them?Reply
Marianna
Can this dish be frozen? I like to make ahead as much as possible during the holiday season.
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Lori
Amazing! So healthy and delicious.
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ClickingGW
Wow, was this good!! Very, very close to potatoes. This is a favorite weekend dish for us and we're thrilled that there's a way to have our funeral potatoes and still stay on keto!Reply
Sarah Hardy
I'm so glad you enjoyed them! I think it tastes pretty close to potatoes, too!
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Sherri Bailey
We are growing our own daikon radishes for the 1st time ever so I'm very excited to see this recipe and give it a try when the radishes are ready!
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Beth
Excellent!!!!!Reply
Emily
Amazing!!! I made a double batch for our neighborhood pot luck and it was all gone! Multiple people told me they like it more than regular potatoes! My new favorite!
I think I may add bacon crumbles on top next time too!Reply
Patty in CO
Thank you for such a great recipe....I used daikon radishes, but I peeled them and then shredded them like hash browns and instead of boiling them, I just soaked them in ice water for 15 minutes. (I do that to get the bitterness out of turnips as well). Then I drained them really well and made the casserole and baked as directed. This really turned out like the "funeral potato" casserole that I am familiar with since it uses hash browns for the potatoes. It is amazing and the radishes were cooked through because they are shreds and not in chunks.Reply
Jamie
I just did this but boiled regular radishes in chicken broth and crumbled everything bagel parm crisps on top. It was so good! The hubby doesnt like any radish so I just do potatoes for him and split it into 2pansReply
Angie
I also did the shredded radishes. After peeling threw them in the food processor then when done add water to the top. Let it sitting while I was getting all the other ingredients in a bowl. Drained then mixed up. I used a preshredded Vermont blend of cheese from Aldi's. This was so good and now is our go to for hash brown casserole. Thank you for sharing your recipe!!! And thanks to the previous poster who advised about shredding radishes.....Reply
Betty Sanchez
I think I've commented on this before but I just now received it it again via email, So I wanted to make sure to let everyone know this is a *FABULOUS* recipe.
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Make it. It will definitely not disappoint.Reply
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