Home Β» Recipes Β» Side Dishes Β» Turnips Au Gratin
A close up of food on a plate, with Turnip

Turnips Au Gratin

Cheesy baked turnips make a great low carb alternative to potatoes! This dish is perfect for serving up at holiday dinners and it’s simple to prepare. 

Au gratin turnips on a white plate

Holiday dinners can be such a struggle when it comes to low carb.

I host my family every year and that definitely helps, because I can sprinkle plenty of low carb dishes throughout the dinner while also keeping the rest of the family happy with more traditional choices. 

This year, I’m planning on serving these turnips au gratin along with my keto coleslaw and balsamic Brussels sprouts.

What do turnips taste like? 

Younger, smaller turnips tend to be somewhat sweet, while older, larger turnips are more bitter.

The best way to decide if you like the taste of turnips is to just try them! 

I would suggest trying my roasted turnips to see how you feel about them – they are similar to potatoes when cooked in that manner.

Even the smaller turnips have more bitterness than a potato does, though. Don’t expect these to fool anyone. They’re not potatoes! But they are delicious in their own way! 

low carb turnips au gratin

How to make turnips au gratin: 

To start, you’ll want to peel your turnips and then slice them very thinly.

I used my food processor for this, but you could also use a mandoline or a very sharp knife. Be careful to cut the turnips the same width so that they cook evenly.

recipe for turnips in baking dish

Next, layer 1/3 of the turnip slices in the bottom of a baking dish. Sprinkle with seasoning, top with some cheese, and then repeat the layers.

When you’ve used all the turnips and cheese, pour a bit of heavy cream over the top.

turnips au gratin in white baking dish with cream

You’ll want to cover the dish tightly with foil during the first part of baking. This will ensure your turnips cook through and soften up.

Take the foil off and finish them off. I like to let the cheese get a bit brown and bubbly. So pretty and so delicious! 

Wooden spoon dipping into cheesy turnips

More low carb holiday recipes to try: 

Deviled Eggs with Bacon: The perfect holiday appetizer!

Cauliflower Salad: Think potato salad but without the carbs!

Broccoli Salad: I load mine up with cheddar, bacon, almonds, and ranch!

Loaded Cauliflower Casserole: Cheesy and delicious!

Broccoli Cheese Casserole: The cheesiest!

cheesy turnips recipe on white plate

Follow me on social for more recipe ideas & inspiration!

A close up of food on a plate, with Turnip

Turnips Au Gratin

Cheesy baked turnips in a simple cream sauce.

Yield 10 servings
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 2 pounds turnips
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar
  • 1 cup heavy cream

Instructions

  1. Preheat oven to 375 degrees. Butter a 9x9 baking dish.
  2. Rinse and peel the turnips. Slice turnips into 1/4 inch thick slices using a sharp knife, mandoline, or food processor.
  3. Arrange 1/3 of the turnips into the prepared baking dish.
  4. Combine the garlic powder, salt, and pepper and sprinkle the turnips with 1/3 of the seasoning.
  5. Combine the cheeses and sprinkle the turnips with 1/3 of the cheese.
  6. Repeat the layers twice more ending with cheese.
  7. Pour the cream over the top of the mixture.
  8. Cover dish tightly with foil and bake for 50 minutes.
  9. Remove the foil and continue baking for 20 minutes or until the top is lightly browned and the turnips are tender.
  10. Cool 5 minutes before serving.

Notes

Use the smallest turnips you can find as they'll taste less bitter than larger turnips.

Any mix of cheese you like works well, but I find mild cheese such as Monterey Jack works well with the flavor of turnips.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 408mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 4gProtein: 8g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

Want To Save This Recipe?

30 thoughts on “Turnips Au Gratin”

    1. Karly Campbell

      Hi Mari! I haven’t tried freezing this one, but it should freeze well. πŸ™‚

  1. I made a version of this, I boiled the turnips slightly after slicing them (10 min) with a bit of sugar and then added some lemon juice. I heard this takes some the bitter out. I found it delicious, don’t know if this extra step helped, but will make again!

  2. Teressa Jones

    Made this yesterday & it was so good. Definitely making this again sometime this week.

  3. I love this dish and the only thing l add is some cream cheeese, about 1/3 cup and l whip it with the whipping crram (sometimes adding a little more cream if it needs to be thinned out more) and it creates a wondeful cheese sauce, esp the first time you serve it hot. Thank you so much for this recipe! ❀

  4. I made this for our Easter dinner on the weekend. Superb! I’ve never been a turnip lover, but this recipe is a game-changer! Thanks so much for sharing! πŸ™‚

  5. Rose Mariucci

    I would like to try this with guyere cheese and a little nutmeg sprinkled on top. What do you think?

    1. Karly Campbell

      Sounds delicious! I chose monterey jack cheese because it’s so mild and turnips have a stronger flavor, so just be aware that you’ll have two stronger flavors going on. πŸ™‚

  6. Carol A Davis

    I haven’t tried this yet but had the idea before finding this recipie. You say that turnips are more bitter but find mild cheeses better. I was planning to use a stronger cheeses to o er come the bitterness?

    1. Karly Campbell

      Go for it! I just think the two sharp flavors create a sharper flavor. Haha. πŸ™‚

  7. Rev Dr Kathleen Raphael DD LPN

    Hi there,
    May I ask what the green spice is on there?
    Looks downright edible!!
    ❀

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe
Scroll to Top