Make the creamy mixture: In a small saucepan over low heat, combine the heavy cream and cream cheese. Stir gently until the cream cheese melts and the mixture is smooth and warm. Remove from heat and stir in 1/2 cup of the shredded cheddar and all of the mozzarella or Monterey Jack until mostly melted and creamy.
Creamy cheese sauce melting in a small saucepan
Creamy cheese sauce melting in a small saucepan
Combine and assemble: Pour the warm cheese mixture over the roasted radishes in the baking dish and gently stir to coat them evenly. Smooth into an even layer with a spatula. Sprinkle the remaining 1/2 cup cheddar and the grated Parmesan evenly over the top.
Bake until bubbly: Place the dish in the 375°F oven and bake for 15–20 minutes, or until the cheese is melted, bubbly around the edges, and lightly golden on top.
Finish and serve: Let the bake rest for about 5 minutes so it can set up a bit. Sprinkle with chopped fresh chives or green onion, if using, and serve warm as a cozy low-carb side dish.
Baked cheesy radish casserole fresh from the oven
Baked cheesy radish casserole fresh from the oven
Variations & Tips
If your radishes are very spicy or you’re new to cooked radishes, you can blanch them first by simmering in salted water for 5 minutes, then draining well before roasting; this takes off some of the bite and makes them extra mild. For a smokier, heartier flavor, add 3–4 slices of cooked, crumbled bacon or a handful of diced ham into the dish before you pour on the cheese sauce. You can swap the cheddar for a sharper aged cheese like Gruyère or use pepper jack if your family likes a little kick.
Stirring in a spoonful of Dijon mustard or a pinch of smoked paprika to the cream mixture gives the bake a gentle, old-fashioned casserole warmth. If you’re short on time, skip the separate roasting step and simply toss the raw radishes with the seasonings, place them directly in the baking dish, pour over the cheese mixture, cover with foil, and bake longer (about 35–40 minutes, uncovering for the last 10–15 minutes to brown the top).
Leftovers reheat nicely in a small skillet or toaster oven, and you can crack an egg on top and bake until set for a simple low-carb breakfast. For an even lighter version, use half-and-half instead of heavy cream and reduce the total cheese slightly, keeping the Parmesan for flavor while trimming the richness.
