Recipe sourced from

Makes 4 servings (one serving is a quarter of the pan)


1 lb daikon radish, thinly sliced

2 cups chicken broth

2 cups water

2 Tbsp butter

2 Tbsp almond flour

3/4 cup whipping cream (heavy cream)

1 1/2 cups cheddar cheese, shredded

Salt & pepper

4 pieces bacon, cooked and crumbled

Dash of paprika


Preheat oven to 375°F. Boil the sliced radish slices in the 2 cups of broth and 2 cups of water for 8 – 10 minutes, until fork tender. Drain and set aside.

In a saucepan, melt butter and whisk in almond flour. Slowly add in cream, lower heat and simmer for 5 minutes. Remove from heat and stir in half the cheese until smooth and melted. Season with salt and pepper. 

In an 8″ x 8″ pan, spread a generous spoonful of the cheese sauce over the bottom of the pan. Layer half of the radish slices, half of the remaining cheese, and half of the cheese sauce. Top with remaining radish slices, cheese sauce and bacon. Sprinkle with the last of the cheese and paprika. 

Bake at 375 for 20 – 30 minutes, until bubbly. Remove from heat and let sit for 3 – 4 minutes before serving.