Low Carb Classic Scalloped Potatoes
Indulge in the creamy, cheesy comfort of **Low Carb Classic Scalloped Potatoes**, a delightful twist on a beloved classic! By swapping traditional potatoes for thinly sliced turnips, this recipe significantly reduces carbs while maintaining that rich, velvety texture you crave. Layers of tender turnips are bathed in a luscious garlic-infused cream sauce, enriched with sharp cheddar and Parmesan cheeses, and baked to bubbly perfection. A hint of nutmeg adds warmth and complexity, while a sprinkle of fresh parsley brightens the dish. Perfect as a side for any occasion, this low-carb scalloped "potatoes" recipe offers all the flavor of the original with a keto-friendly twist. It's simple to prepare, with just 20 minutes of prep time, and sure to impress both keto enthusiasts and comfort food lovers alike!
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Recipe Information
Ingredients
- 4 medium Turnips
- 1.5 cups Heavy cream
- 0.5 cup Milk
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 cup Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a small amount of butter or non-stick spray.
Peel the turnips and slice them thinly, about 1/8 inch thick. A mandoline slicer makes this step easier and more consistent.
In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and milk, then add the salt, black pepper, and nutmeg. Stir well and bring the mixture to a simmer, but do not let it boil.
Remove the saucepan from the heat and add half of the cheddar cheese and all of the Parmesan cheese. Stir until the cheeses have melted completely into the cream mixture.
Layer half of the sliced turnips in the prepared baking dish. Pour half of the cream mixture over the turnips, spreading it evenly.
Repeat with the remaining turnips and cream mixture, creating another layer.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the remaining cheddar cheese on top, and bake uncovered for another 25 to 30 minutes, or until the top is golden and bubbly and the turnips are tender.
Let the dish sit for about 10 minutes after removing it from the oven to allow it to set slightly.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.4 g | 249% | |
| Saturated Fat | 118.6 g | 593% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 4427 mg | 192% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 25.8 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1589 mg | 122% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1419 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
