If you are on a keto diet missing scalloped potatoes, this recipe for keto cheesy scalloped turnips is for you. Made with turnips instead of traditional potatoes it has all the flavor from the classic dish without all the carbs.
This recipe for keto scalloped turnips is creamy, cheesy, and sure to fool the tastebuds of anyone craving potatoes while doing a diet that is low in carbs.
The great news is that this low carb turnip casserole has a fraction of the carbs of scalloped potatoes!
Imagine enjoying an au gratin recipe that maintains all the flavor they love from the classic dish while keeping carbs low enough to be considered keto-friendly.
Making scalloped “potatoes “with turnips is a great choice for anyone on a keto diet but it’s one that will be enjoyed by anyone: not just people doing keto, but also those who want to reduce carbs in their diet or even just add more vegetables into their lifestyle.
Keto Cheesy Scalloped “Potatoes” Made With Turnips
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When I served this to my family for our Sunday after church lunch, my family could not believe it wasn’t a potato-based recipe. They raved on and on, and let’s just say there were no leftovers to be had.
Anytime I can show my family and friends that keto can be a delicious breeze, I do so and this recipe proved to be an instant winner with their discerning palates.
Serving cheesy baked turnips is a good decision any time of year but it’s especially welcomed during holiday dinners when comfort food abounds and you are in need of keto recipes that will make it easier to stay committed and not feel deprived.
The following are the ingredients needed. Note that the full printable recipe card is at the bottom of the page.
Ingredients Needed For Keto Cheesy Scalloped Turnips
- Turnips thinly sliced. I used a mandolin slicer and it’s what I recommend for uniform slices that will cook evenly.
- Unsalted butter
- Garlic cloves
- Heavy cream
- Chicken or vegetable stock
- Freshly cracked black pepper
- Extra sharp white cheddar, grated
- Fresh thyme finely minced or 1/2 teaspoon of dried thyme
What’s The Difference Between Scalloped Turnips And Au Gratin Turnips?
There are many ways to prepare turnips. The two most popular dishes in which turnips are used are scalloped turnips and au gratin turnips, similar to their higher carb cousins potatoes.
If you are wondering what’s the difference between scalloped turnips and an au gratin one? You’re in good company. The truth is that they look so similar that the names are used interchangeably. This is because they are both creamy and rich.
However, there are some key differences. When it comes to typical scalloped potatoes or turnips, it’s cooked in a simple cream sauce and doesn’t use cheese.
An au gratin recipe is more decadent since it also uses cheese between the potatoes and over the top of the casserole. Scalloped also refers to the fact that they are sliced in discs, whereas gratin means to grate.
Our recipe for scalloped turnips uses a creamy white sauce that gets its richness by using heavy cream, white sharp cheddar cheese. So it’s fair to say it has the best of both recipes and it’s why it’s called cheesy scalloped turnips.
Although I used white sharp cheddar cheese, you could also use, yellow cheddar cheese or even Gruyere cheese for the perfect low carb side dish!
What Do Turnips Taste Like?
Turnips like potatoes are a type of root vegetable. Turnips have a surprisingly mild taste, so they are perfect for people who can’t handle the stronger flavor of some other vegetables.
They go great in soups and stews because they break down easily when cooked and it’s why they make an excellent substitute for potatoes.
What do turnips taste like? The answer is that it depends on what else is added to them or how you cook them. In this recipe, they absorb the flavor of creamy cheesy white sauce.
I recommend that you choose small turnips when making a turnips recipe since it is less likely to have a bitter aftertaste and makes for a better potato substitute.
How To Make Scalloped Turnips
You’ll start by washing, peeling, and slicing your turnips. I used a mandoline because it was the easiest, but you could also use a food processor or even a knife if that’s what you have available.
The key is to make sure all the turnip slices are the same width so they cook evenly. Thin slices of turnips are a great low carb alternative for potatoes in a casserole dish.
Then you’ll need to butter well a 8×11 inch baking dish before placing the turnips in the dish. If you notice in the prep pictures the turnips slices are slightly standing up in the dish and help to ensure that they are all coated in the creamy cheese sauce.
To make the white cheddar sauce, melt the butter and cook the onions, shallot, and garlic until they are translucent. Then add both the chicken or vegetable stock and heavy cream and allow the sauce to gently simmer.
Once the mixture has heated through, you’ll add the spices and herbs as well as the shredded white cheddar cheese. At this point, it’s important to keep stirring until the cheese has melted and is fully combined.
After the sauce has thickened it’s time to pour the mixture over top of the sliced turnips. Cover with aluminum foil and cook on in the preheated oven at 350 degrees Fahrenheit for about 30 minutes.
Then uncover the casserole and bake for another 35-45 minutes until the turnips are fork-tender and the sauce is bubbly. I like to broil the last 5 minutes at high heat for the top to turn golden brown.
As a fan of using turnips in place of potatoes, I encourage you to also try our keto Cuban picadillo that also uses turnips instead of traditional potatoes in order to keep it low in carbs and keto-friendly.
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- 3 pounds of small turnips thinly sliced
- 1/4 cup of unsalted butter
- 1 large onion chopped
- 1 shallot chopped
- 3 minced garlic cloves
- 2 cups of heavy whipping cream
- 1 cup of chicken or vegetable stock
- 3/4 teaspoon of salt
- 1/2 teaspoon of freshly cracked black pepper
- 16 ounces of extra sharp white cheddar, grated (reserve 4 ounces to add to the top)
- 1/8 teaspoon of nutmeg
- 3 teaspoons of fresh thyme finely minced or 1/2 teaspoon of dried thyme.
- Thinly slice the turnips, I used a mandolin slicer and it's what I recommend for uniform slices that will cook evenly.
- Preheat the oven to 350 degrees and butter an 8x11 inch baking pan.
- Arrange the turnips into the prepared pan. The turnips slices are slightly standing up in the dish. This helps to ensure that they are all coated in the creamy cheese sauce once it's added.
- To make the white cheddar cream sauce, melt the butter in a 3-quart pan and cook the onions, shallot, and garlic until they are translucent and tender. Then add both the stock and heavy cream to the pot and allow it to gently simmer.
- Once the mixture has heated through, you'll add the salt, pepper, nutmeg, and fresh or dried thyme and stir until fully combined.
- To the cream sauce add the shredded white cheddar cheese. At this point, it's important to keep stirring until the cheese has melted and is fully combined.
- Pour the sauce evenly over the turnips in the casserole dish and top with the remaining 4 ounces of shredded sharp white cheddar cheese.
- Cover the casserole with aluminum foil and bake covered in the preheated 350-degree oven for 30 minutes. Then uncover the casserole and bake for another 35-45 minutes until the turnips are fork-tender and the sauce is bubbly. I like to broil the last 5 minutes at high heat for the top of the casserole to turn golden brown.
- Serve the keto scalloped turnips hot and store any leftovers in the refrigerator for up to 3 days.
Note that you can also substitute the white cheddar cheese for yellow sharp cheddar or even Gruyere cheese.
Nutrition Information:Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 267Total Fat: 20.7gSaturated Fat: 13gCholesterol: 74mgSodium: 420mgCarbohydrates: 6.9gNet Carbohydrates: 5gFiber: 1.9gSugar: 3.9gProtein: 12.3g