Scalloped Turnips Au Gratin

Name: Scalloped Turnips Au Gratin
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 -8 servings
Ingredients: 3-4 turnips; 1 cup heavy cream; ⅛ teaspoon freshly grated nutmeg; ½ to 1 to 1 teaspoon white pepper; 1 to 2 to 2 teaspoons garlic powder; ½ teaspoon thyme; ½ teaspoon salt; 2 cups gruyere; 3 tablespoons grated Parmesan cheese

User Reviews

4.6

27 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
6 -8 servings
Calories
349 kcal
Course
Side Dish, Main Course
Cuisine
French

Scalloped Turnips Au Gratin

Ava Acevedo

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Layers of tender turnips, cream and gooey cheese topped with a golden brown cheese crust make the best (and easiest!) keto & low-carb cheesy potato bake!

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Ingredients

Servings

3-4 turnips About 700 grams or 1 1/2 pound
1 cup heavy cream
⅛ teaspoon freshly grated nutmeg
½ to 1 to 1 teaspoon white pepper
1 to 2 to 2 teaspoons garlic powder (or 2 finely minced garlic cloves)
½ teaspoon thyme
½ teaspoon salt
2 cups gruyere or other easy melt cheese, freshly grated (divided)
3 tablespoons grated Parmesan cheese (divided)

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Instructions

Preheat oven to 190 °C (375 °F).
Peel the turnips, and slice them in about 1/8- to 1/4- inch thin slices with a very sharp knife or mandoline. Try cutting the slices at similar sizes for even cooking.
Combine the heavy cream, nutmeg, white pepper, garlic, thyme, salt and about 1 1/2 cup of the Gruyere or your choice of easy melt cheese plus 2 tablespoons of Parmesan (some cheese is reserved for topping the dish)
Spread 1/4 of the turnips into the baking dish, then spoon over 1/4 of the cheese and cream sauce mix.
Repeat 3 more times. Turnips, sauce, turnips, sauce, turnips, sauce.
Spread the remaining shredded cheese and Parmesan over the last layer of sauce.
Cover the scalloped turnips with a lid or with aluminum foil, and bake for 1 hour and 15 minutes or until the turnips are fork tender in the middle.
Remove the foil and put it under the broiler for 5-10 minutes, until the cheese forms a golden brown crust.

Equipments used:

Notes

* Instead of Gruyere, you can use another easy melt cheese like gouda, raclette, or even mozzarella. I recommend buying the cheese in block and grating it at home, as pre-shredded cheese usually has a coating that prevents it from melting smoothly and makes the texture less appealing.
I use a 9"x 3" -deep ceramic baking dish. The 4 turnip layers fill the pan to about half, leaving plenty of room for the bubbling. You can use a larger dish if your prefer, making 3 layers instead of 4. Check for doneness a little earlier with 3 layers, after 1 hour.