Keto Daikon Tartiflette. I am making this recipe available because…drum roll please…I had absolutely all the ingredients in hand and at the ready including Creme Fraiche that I just happened to make last week. I have changed nothing except to replace Yukon Gold potatoes with Daikon Radish so you are going to get pretty much the real deal here. I have made no secret that where, and when possible, I will shamelessly substitute low carb ingredients from someone else’s high carb recipe which I have done here. This Keto Daikon Tartiflette is simply the essence of Keto~LowCarb food at its finest.
When I first saw the recipe it was touted as an après ski dish so, we’ll let it rest on that but if I were you, (and I’m not) I would use this as a side dish with any meal featuring meat. There are many good cheese substitutes which I have added to the Notes. A few last words; keto daikon tartiflette is easy to make and to-die-for good.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 8 Oz. Raclette Cheese + More If You Deem It Necessary (Please See Notes)
- 2 Lbs. Daikon Radish
- 8 Slices Thick-Cut Bacon
- 1 T Fresh Thyme Finely Chopped
- 2 t Garlic Paste
- 1¼ t Salt (Divided)
- ½ t Pepper
- 1 Medium Onion
- 1 C Heavy Cream
- ½ C White Wine
- Crème Fraîche Or Sour Cream (Optional)
- Depending on circumference size, peel then cut daikon radish into ⅛” half-moons or into 4 pie shaped pieces if daikon is large. You want bite size pieces.
- Par boil, cook to tender, and drain.
- Meanwhile, cut bacon into ¾” pieces, fry until mostly crispy, and drain leaving 2 T grease in pan.
- Cut and add medium chopped onion to bacon fat, add ½ t salt, and cook until softened & just barely browning.
- Add thyme and garlic and cook about 1-2 minutes.
- Add wine, reduce by half, stir in heavy cream, pepper and last ¾ t salt, reducing only slightly.
- Add potatoes and blend all to combine.
- Put ½ of potato mixture into an 8”x8” glass baking dish, top with 1/2 bacon, topped with last of potatoes and finally last of the bacon.
- Arrange cheese to top and if using a rind cheese, top with rind side up.
- Bake at 375° about 15-20 minutes or until bubbling and very lightly browned.
- Let rest 10 minutes.
- Top with crème fraiche or sour cream if using.
- 8 Servings
- 263 Calories, 10.0g Protein, 22.3g Fat, 6.0g Carbs, 2.0g Fiber, 4.0g Net Carbs
- 6 Servings
- 351 Calories, 13.3g Protein, 29.7g Fat, 8.0g Carbs, 2.7g Fiber, 5.3g Net Carbs
- If you look up this recipe on the internet it calls for Reblochon Cheese which, very sadly, is not available in the US. Its been used in Europe since the 14th Century but no again, not here (you know raw, unpasteurized milk & silly stuff like that) so here are a few subs you can use.
- I used Raclette. You can also use a Camembert, or Brie as both rinds are eminently edible and melt. Both Gruyere & Emmenthal may be used as well as Fontina. (Without the rinds).
- Any meltable cheese will work but but...there are some that are better than others and please DO NOT cheddar.
- You may get a couple more servings per this recipe.
