Scalloped Turnips
Elevate your side dish game with this creamy and indulgent Scalloped Turnips recipe, a comforting twist on the traditional scalloped potatoes. Thinly sliced turnips are layered with a velvety cheese sauce made from a blend of sharp cheddar and Parmesan, infused with hints of garlic and onion for rich, savory flavor. Perfectly baked until tender and golden, this dish is a low-carb option that doesn't skimp on decadence. Whether you're serving it as a holiday side or a weeknight treat, Scalloped Turnips offer a creamy, cheesy, and slightly nutty alternative that pairs beautifully with roasted meats or fresh salads. Garnish with fresh parsley for a pop of color, and watch as this standout dish takes center stage at your table!
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Recipe Information
Ingredients
- 4 medium-sized (about 2 lbs) Turnips
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel the turnips and slice them into thin rounds, about 1/8 to 1/4 inch thick. Set them aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly pour the milk and heavy cream into the roux, whisking continuously to avoid lumps. Cook for 2-3 minutes until the mixture thickens slightly.
Stir in the garlic powder, onion powder, salt, and black pepper. Then, add 1 cup of the shredded cheddar cheese and all of the Parmesan cheese. Stir until melted and smooth.
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish.
Arrange a single layer of turnip slices over the sauce. Pour a bit more cheese sauce over the turnips. Repeat the layering process until all the turnips and sauce are used, finishing with a layer of cheese sauce on top.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the turnips are tender and the top is golden brown and bubbly.
Let the scalloped turnips cool for 5-10 minutes before garnishing with chopped parsley (if using) and serving.
Nutrition Facts
Calories |
3161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 6831 mg | 297% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 159.7 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 3383 mg | 260% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 8019 mg | 171% | |
*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.
