Radish Gratins
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 25 to 30 minutes
Servings: 6
Ingredients
- 1 pound radishes with greens attached
- 2¾ teaspoons Kosher salt, divided
- 2 tablespoons unsalted butter
- 2 tablespoons All-purpose flour
- 1½ cups half-and-half
- 1½ teaspoons fresh thyme leaves, divided
- ¼ teaspoon ground black pepper
- 1 cup shredded Gruyère cheese
- ½ cup grated Parmesan cheese
- 1 cup panko (Japanese bread crumbs)
- 2 tablespoons unsalted butter, melted
Directions
Preheat oven to 350°. Line a baking sheet with foil. Spray 6 (10-ounce) ovenproof dishes with cooking spray, and place on prepared pan.
Cut tops off radishes. Rinse greens well, and place in a colander. Cut radishes into quarters.
In a large saucepan, bring radishes, 2 teaspoons salt, and water to cover to a boil over medium-high heat. Cook until crisp-tender, about 5 minutes. Drain radishes in colander with greens.
In same saucepan, melt butter over medium heat. Whisk in flour; cook, whisking constantly, for 1 minute. Whisk in half-and-half, 1 teaspoon thyme, pepper, and remaining ¾ teaspoon salt. Cook, whisking constantly, until thickened, about 5 minutes. Remove from heat; whisk in cheeses until melted. Stir in radishes and greens. Divide mixture among prepared dishes.
In a medium bowl, stir together bread crumbs, melted butter, and remaining ½ teaspoon thyme. Sprinkle onto radish mixture.
Bake until filling is bubbly and topping is golden brown, 25 to 30 minutes.