Few dishes bring the same kind of cozy satisfaction as scalloped potatoes — creamy, cheesy, and baked to golden perfection. However, for anyone following a low-carb or keto lifestyle, traditional potatoes can quickly derail daily carb goals. The good news? You can still enjoy that rich, comforting flavor with a clever, low-carb twist.

Enter Keto Scalloped “Potatoes” made with turnips. These humble root vegetables mimic the texture and mild taste of potatoes when cooked, but with a fraction of the carbs. Paired with a luscious cream sauce, savory cheese, and a hint of garlic, this dish offers everything you love about scalloped potatoes — without the guilt. Perfect as a side dish for holiday dinners or weeknight meals, this recipe will easily become one of your go-to keto comfort foods.

Let’s dive into how to create this creamy, satisfying dish step by step.

Ingredients:

This recipe makes about 6 servings and strikes the perfect balance of richness and flavor.

For the main dish:

2 lbs (900 g) turnips, peeled and thinly sliced (about ⅛ inch thick)
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ cups (360 ml) heavy cream
½ cup (120 ml) unsweetened almond milk (or heavy cream for extra richness)
1 cup (100 g) shredded Gruyère cheese (or Swiss cheese)
1 cup (100 g) shredded cheddar cheese
¼ cup (25 g) Parmesan cheese, grated
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional, adds warmth)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Optional garnish:

Fresh parsley or thyme sprigs for serving

Instructions:

Step 1: Prepare the Turnips

Start by peeling the turnips with a vegetable peeler. Slice them thinly — about ⅛ inch thick — using a sharp knife or a mandoline slicer for even slices. Even thickness ensures the turnips cook evenly and absorb the creamy sauce beautifully.

If you’re worried about bitterness, parboil the turnip slices in salted water for about 5 minutes, then drain and pat them dry. This quick step softens their texture and mellows their natural sharpness.

Step 2: Sauté the Aromatics

In a large skillet, heat butter and olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant — be careful not to burn it.

This base infuses the cream sauce with savory depth, creating a flavor foundation similar to traditional scalloped potatoes.

Step 3: Create the Cream Sauce

Pour in the heavy cream and almond milk, stirring constantly. Reduce the heat to low and add salt, pepper, nutmeg, and thyme. Bring the mixture to a gentle simmer, then add half of the Gruyère and half of the cheddar cheese. Stir until the cheese melts and forms a smooth, velvety sauce.

Taste and adjust seasoning as needed — a little extra salt or nutmeg can make all the difference.

Step 4: Layer the Turnips

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Spread one-third of the turnip slices evenly across the bottom of the dish. Spoon a layer of the creamy cheese sauce over the turnips. Repeat with two more layers, finishing with sauce on top. Sprinkle the remaining Gruyère, cheddar, and Parmesan cheese over the final layer for a bubbly, golden crust.

Step 5: Bake Until Bubbly and Golden

Cover the dish loosely with foil and bake for 30 minutes. Then remove the foil and continue baking for another 25–30 minutes, until the turnips are tender when pierced with a fork and the top is beautifully browned.

If you like an extra-crispy topping, place the dish under the broiler for 2–3 minutes, watching closely to avoid burning.

Step 6: Rest and Serve

Let the scalloped turnips rest for about 10 minutes before serving. This allows the sauce to thicken slightly and ensures clean, creamy layers when you serve it. Garnish with chopped parsley or fresh thyme if desired.

Conservation and Storage: Keeping It Delicious

This keto scalloped “potato” dish keeps beautifully, making it ideal for meal prep or leftovers.

Refrigerate: Let the dish cool completely before covering tightly with foil or transferring to an airtight container. Store in the refrigerator for up to 4 days.
Freeze: You can freeze leftovers in individual portions for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheat: Warm in the oven at 350°F (175°C) for about 15 minutes, or until heated through. If reheating from frozen, cover with foil to prevent drying out.

Variations: Make It Your Own

One of the best parts about this recipe is how adaptable it is. You can tweak it to match your flavor preferences or what you have on hand:

Add Bacon or Ham: For a smoky, savory boost, stir in crispy bacon bits or diced ham between layers.
Try a Different Cheese Mix: Swap Gruyère for mozzarella or provolone for a milder, creamier flavor. A bit of blue cheese adds a tangy punch.
Include Other Veggies: Add thinly sliced zucchini, cauliflower, or rutabaga for more variety and texture.
Spice It Up: Add a pinch of cayenne pepper or paprika for subtle heat.
Make It Dairy-Free: Use coconut cream and dairy-free cheese alternatives for a keto-friendly, lactose-free version.

Serving Suggestions: Perfect Pairings

These creamy turnip “potatoes” make a versatile side that pairs beautifully with many main dishes. Here are some ideas to round out your meal:

With Meats: Serve alongside roasted chicken, grilled steak, or baked salmon for a hearty, balanced meal.
With Greens: Pair it with a crisp green salad or sautéed spinach to lighten the richness.
Holiday Favorite: It’s an excellent low-carb side for Thanksgiving or Christmas dinner — guests won’t even notice it’s keto-friendly!
Topped with Herbs: A sprinkle of chives or fresh thyme on top before serving adds color and freshness.

And of course, enjoy it with a glass of dry white wine or sparkling water with lemon for a perfect balance.

Conclusion: Creamy, Comforting, and Completely Keto

Simple Keto Scalloped “Potatoes” Using Turnips proves that you don’t have to sacrifice comfort food for your health goals. With tender, buttery layers of turnips baked in a silky cream sauce and topped with melty cheese, this dish delivers all the indulgent flavor of traditional scalloped potatoes — without the carbs.

It’s versatile enough for family dinners yet elegant enough for entertaining. Once you try this recipe, you’ll see just how satisfying keto-friendly comfort food can be. So, preheat that oven, grab your turnips, and prepare to enjoy a rich, creamy, and deliciously guilt-free side dish that everyone will love.

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Simple Keto Scalloped “Potatoes” Using Turnips

Author: hafsahafsa
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Creamy, cheesy, and perfectly comforting — this Simple Keto Scalloped “Potatoes” Using Turnips recipe transforms the classic scalloped potatoes into a low-carb masterpiece. Tender turnip slices layered with rich cream, melted cheese, and aromatic herbs deliver all the cozy satisfaction of the traditional version — without the carbs. Perfect for family dinners, holidays, or anytime you crave a comforting side dish!

Ingredients

Scale

For the main dish:

2 lbs (900 g) turnips, peeled and thinly sliced (about ⅛ inch thick)

2 tablespoons butter

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups (360 ml) heavy cream

½ cup (120 ml) unsweetened almond milk (or heavy cream for extra richness)

1 cup (100 g) shredded Gruyère cheese (or Swiss cheese)

1 cup (100 g) shredded cheddar cheese

¼ cup (25 g) Parmesan cheese, grated

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon nutmeg (optional, adds warmth)

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Optional garnish:

Fresh parsley or thyme sprigs for serving

Instructions

Step 1: Prepare the Turnips
Peel and slice the turnips thinly (about ⅛ inch thick). To reduce bitterness, parboil the slices in salted water for 5 minutes, then drain and pat dry.

Step 2: Sauté the Aromatics
In a large skillet, heat butter and olive oil over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds, just until fragrant.

Step 3: Make the Cream Sauce
Add the heavy cream and almond milk to the pan. Stir in salt, pepper, nutmeg, and thyme. Bring to a gentle simmer, then add half of the Gruyère and half of the cheddar cheese. Stir until melted and smooth.

Step 4: Assemble the Layers
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Layer one-third of the turnips, spoon some sauce, and repeat for three layers. Top with remaining Gruyère, cheddar, and Parmesan.

Step 5: Bake Until Golden
Cover with foil and bake for 30 minutes. Remove foil and bake another 25–30 minutes until tender and golden brown. For extra crispiness, broil for 2–3 minutes.

Step 6: Rest and Serve
Let rest 10 minutes before serving. Garnish with fresh herbs if desired.