Keto Fautato Gratin Recipe - ketolibriyum

Keto Fautato Gratin Recipe

Earlier this week we talked about how keeping keto during the holidays can be hard. Bringing your own low-carb keto food to family dinners can be a great way to introduce the family to new food while staying on track with your own goals. People sometimes think low-carb means less tasty, but you're here to prove them wrong! If you missed out on ordering from our Keto Thanksgiving Menu, we are happy to share our recipe for Fautato Gratin. This is an awesome potato substitute you can make for Thanksgiving. It is a real crowd pleaser, boasting all the creamy goodness of gratin you love without the carbs. Enjoy!

Fautato Gratin Recipe

keto fautato gratin thanksgiving recipe

Serves 16


Calories 213, Total Fat 14 g, Total Carbohydrate 12 g, Dietary Fiber 4 g, Net Carbohydrates 8 g, Protein 4 g


  • 5 garlic cloves, divided
  • 1 tablespoon unsalted butter, room temperature
  • 2 medium shallots, quartered through root ends
  • 2 1/2 cups heavy cream
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon thyme leaves, plus more
  • 4 pounds daikon radish, scrubbed, very thinly sliced on a mandoline
  • 3 ounces Gruyere, finely grated
  • 1 ounce Parmesan, finely grated


  1. Preheat oven to 325°F. Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth. 

  2. Arrange daikon slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over daikons and cover dish tightly with foil. Bake until tender and creamy, 60–75 minutes. Let cool.

  3. Place rack in highest position; heat broiler. Remove foil and top radish with Gruyere and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes. Serve topped with more thyme leaves.


Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.




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