If you've been living low carb for a while, you might be missing potatoes.  There is something about potatoes that...I dunno.  I thought that I couldn't give them up.  One of my favourite potato recipes is potatoes au gratin.  But we all know that potatoes are a no-no in the low carb world.  But now you can have your cake (or in this case, au gratin) and eat it too!  Now, this recipe is a bit different from other au gratin recipes.  Not only does it use the very low carb root veg daikon (aka white radish/rättika) instead of potatoes, it also has feta cheese and eggs.  Trust me, it tastes good!  Can't wait to have it with some steak tonight!  This is a great dish to make when inviting friends over or taking something to a potluck and you want to ensure that there's a low carb sidedish that's safe for you to eat.

Potatoes au Gratin à la Nomnomgal
Serves 3-5 people

500g Daikon, 2-3 mm thick.  (I used a mandolin to slice them evenly. In the picture above, I used about 525g.)
4 garlic cloves, pressed
1 medium sized yellow onion, diced
ground pepper
400 ml heavy whipping cream (35-40%)
3 eggs, sliced
200g feta cheese (crumbled into small pieces)
150g shredded gratäng cheese (any cheese that melts well, and that you would normally use to top an au gratin recipe will do.

1. Sweat the garlic and onion in a deep frying pan with some butter/ghee with a little salt.  Make sure they don't brown.
2. Add the daikon, whipping cream and salt and pepper to taste.  (I put a bit less salt as the feta is fairly salty.)
3. Bring mixture to a boil and then lower the heat to medium.  Cook uncovered for 15-20 minutes, stirring every so often so as to avoid a crust forming at the top.
4. Set oven to 225 degrees C.
5. Add the crumbled feta to the mixture.  Mix so that the feta is spread evenly throughout the pan.
6. Poor the mixture into an oven proof dish.
7. Layer the sliced eggs over the mixture.
8. Sprinkle the shredded cheese on top and place into the oven for around 20 minutes.

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