Keto Cheesy Scalloped “Potatoes” Made With Turnips

If you are on a keto diet and 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 of 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 on a diet 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 an excellent choice for anyone on a keto diet. But it will be enjoyed by anyone, not just people doing keto.

It’s also for those who want to reduce carbs in their diet or even just add more vegetables to their lifestyle.

Keto Cheesy Scalloped “Potatoes” Made With Turnips

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 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 sides that will make it easier to stay committed and not feel deprived.

The best part is that swapping turnips for potatoes makes for a lower carb side.

Compared to a homemade scalloped potato recipe that can have upwards of 24 net carbs per serving, this recipe has only 5 net carbs per one-cup serving.

This makes it a recipe the whole family will love but still be allowed on a ketogenic diet since it has fewer carbs.

Ingredients Needed For Keto Cheesy Scalloped Turnips

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The following are the ingredients needed for this turnip recipe: Note that the full printable recipe card is at the bottom of the page, as is the nutritional information.

• Turnips, thinly sliced: I used a mandolin slicer, and it’s what I recommend for uniform slices that will cook evenly.
• Unsalted butter
• Onion 
• Shallot 
• Garlic cloves
• Heavy cream
• Chicken or vegetable stock 
• Salt
• Freshly cracked black pepper
• Extra-sharp white cheddar, grated 
• Nutmeg
• 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. 

You’re in good company if you are wondering what the difference is between scalloped turnips and an au gratin one.

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, they’re cooked in a simple cream sauce and don’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 into discs, whereas gratin means to grate.

Our recipe for scalloped turnips uses a creamy white sauce that gets its richness from using heavy cream and white sharp cheddar cheese.

So it’s fair to say it has the best of both recipes, and that’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 Is The Flavor Of Turnips?

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 quickly when cooked, and that’s why they make an excellent substitute for potatoes.

Turnips have just about the same dietary fiber as potatoes, but their total carb count is significantly lower.

Potatoes clock in at 24 grams per cup, compared to turnips, with only 8 grams per cup.

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 turnip recipe since they are less likely to have a bitter taste and make 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 with the right setting 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. I prefer using smaller turnips since thin slices are a great low-carb alternative for potatoes in a casserole dish.

Then, you’ll need to butter a 8×11 inch baking dish before placing the turnips in the dish.

If you notice in the prep pictures, the turnip slices are slightly standing up in the dish, which helps 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, shallots, and garlic until they are translucent.

Then add the chicken or vegetable stock and heavy cream, and allow the sauce to simmer gently.

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 essential to keep stirring until the cheese has melted and is thoroughly 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 in the oven at 350 degrees Fahrenheit for about 30 minutes.

Then, uncover the casserole dish 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 for the perfect low-carb side dish.

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As a fan of using turnips in place of potatoes, I encourage you to also try our keto Cuban picadillo, which also uses turnips instead of traditional potatoes in order to keep it low in carbs and keto-friendly.

I sure hope you will give this recipe for keto-friendly cheesy scalloped turnips a try when you find yourself craving a potato dish and will help us share it.

If you give it a try, make sure you remember to tag us on Instagram, Facebook, and Pinterest.  It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

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