Who says you can’t enjoy scalloped “potatoes” on keto? These creamy, cheesy, low-carb scalloped turnips are your new favorite side dish—warm, rich, and packed with comfort food flavor, minus the carbs.
🕒 Quick Recipe Snapshot
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Prep Time: 15 minutes
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Cook Time: 50 minutes
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Total Time: 1 hour 5 minutes
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Servings: 8
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Dietary Info: Keto, Low-Carb, Gluten-Free
🛒 Ingredients Checklist
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4 large turnips, peeled and thinly sliced
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1 1/2 cups heavy cream
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1/2 cup unsweetened almond milk (or any unsweetened plant milk)
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2 cups shredded cheddar cheese
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2 cloves garlic, minced
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2 tbsp butter
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1 tsp dried thyme
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp nutmeg (optional – adds a cozy touch)
👩🍳 How to Make Keto Scalloped Potatoes
1. Preheat Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Prep the Turnips
Peel and thinly slice the turnips into uniform rounds (a mandoline slicer works wonders here).
3. Make the Cheese Sauce
In a medium saucepan, melt butter over medium heat. Add garlic and sauté for about 1 minute. Pour in heavy cream and almond milk. Stir in thyme, salt, pepper, and nutmeg (if using).
Once the mixture simmers, reduce heat and add shredded cheddar cheese. Stir until smooth and fully melted.
4. Layer It Up
In your baking dish, layer turnip slices and ladle over the cheese sauce. Repeat until all ingredients are used, ending with sauce on top.
5. Bake
Cover the dish with foil and bake for 45–50 minutes until the turnips are tender and bubbly. For a golden top, uncover for the last 10 minutes.
6. Rest & Serve
Let the casserole rest for 5–10 minutes before serving—this helps it set beautifully.
💡 Why You’ll Love This
✅ Classic comfort food with a keto-friendly makeover
✅ Turnips mimic potatoes beautifully—mild, tender, and satisfying
✅ Creamy cheddar garlic sauce that’s hard to resist
✅ Perfect holiday side or cozy weeknight comfort dish
🧾 Ingredient Insights & Swaps
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Turnips: A great low-carb alternative to potatoes—neutral flavor and tender when baked.
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Cheese: Cheddar brings sharpness. Try a blend with Gruyère or mozzarella for variation.
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Milk: Unsweetened almond milk keeps it light; any plant milk works as long as it’s sugar-free.
Substitutions:
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Swap turnips for rutabaga or cauliflower for a similar texture.
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Add sautéed onions or leeks for a flavor boost.
🍽️ Serving Suggestions
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Main Dish Match: Pairs perfectly with keto meatloaf, baked chicken thighs, or grilled steak.
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Holiday Hero: A low-carb must-have for Thanksgiving or Christmas spreads.
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Make it a Meal: Add diced ham or bacon bits for a protein-packed casserole.
🧊 Storage & Reheat Tips
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Reheat: Oven or microwave until warm. Add a splash of cream if reheating in the oven to restore moisture.
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Make-Ahead: Assemble ahead and bake just before serving—or bake, cool, and reheat when ready.
❓ FAQs
Q: Can I prep this ahead of time?
A: Yes! Assemble, cover, and refrigerate up to 24 hours before baking.
Q: Do turnips taste like potatoes?
A: When thinly sliced and baked in cheese sauce, turnips take on a tender, neutral flavor—super close to potatoes in texture!
Q: Can I freeze it?
A: It’s best fresh, but you can freeze in portions. Reheat from frozen in the oven for best texture.
📝 Kristy’s Kitchen Note
I’m a sucker for cheesy casseroles—and this keto scalloped potatoes dish checks all the boxes. It’s indulgent, cozy, and surprisingly easy. If you’re like me and grew up on creamy potatoes at every holiday, this low-carb version will hit all the right nostalgic notes (without the carb crash).
Let’s Get Cheesy!
Made these Keto Scalloped Potatoes? Share the cheesy love and tag @KristyCooks! I’d love to see your spin. Don’t forget to leave a rating or comment below. 💬👇