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](https://thatlowcarblife.com/wp-content/uploads/2019/04/turnips-au-gratin.jpg)
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](https://thatlowcarblife.com/wp-content/uploads/2019/04/baked-turnips.jpg)
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](https://thatlowcarblife.com/wp-content/uploads/2019/04/how-to-make-turnips-au-gratin.jpg)
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](https://thatlowcarblife.com/wp-content/uploads/2019/04/recipe-for-au-gratin-turnips.jpg)
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](https://thatlowcarblife.com/wp-content/uploads/2019/04/baked-turnips-recie.jpg)
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](https://thatlowcarblife.com/wp-content/uploads/2019/04/cheesy-turnips.jpg)
![A close up of food on a plate, with Turnip](https://thatlowcarblife.com/wp-content/uploads/2019/04/baked-turnips-with-cheese-400x400.jpg)
Turnips Au Gratin
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
- Preheat oven to 375 degrees. Butter a 9x9 baking dish.
- Rinse and peel the turnips. Slice turnips into 1/4 inch thick slices using a sharp knife, mandoline, or food processor.
- Arrange 1/3 of the turnips into the prepared baking dish.
- Combine the garlic powder, salt, and pepper and sprinkle the turnips with 1/3 of the seasoning.
- Combine the cheeses and sprinkle the turnips with 1/3 of the cheese.
- Repeat the layers twice more ending with cheese.
- Pour the cream over the top of the mixture.
- Cover dish tightly with foil and bake for 50 minutes.
- Remove the foil and continue baking for 20 minutes or until the top is lightly browned and the turnips are tender.
- Cool 5 minutes before serving.
Donna says
So good, will definitely be making again!
Karly Campbell says
Thanks, Donna!
Mari says
Have you ever freeze this recipe? Any tips?
Karly Campbell says
Hi Mari! I haven’t tried freezing this one, but it should freeze well. ๐
Roberta says
Made this last night! was wounderful
Karly Campbell says
So glad you enjoyed it!
Paula Cid says
Done it! Loved it! Thank you so much for such fantastic recipes!
Gabby says
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, donโt know if this extra step helped, but will make again!
Karly Campbell says
Thanks for sharing, Gabby!
Glo says
I do not care for turnips but I’ll use this recipe for rutabagas–sounds great!
Teressa Jones says
Made this yesterday & it was so good. Definitely making this again sometime this week.
Karly Campbell says
Glad it was a hit! ๐
Dani says
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! โค
Tracey says
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! ๐
Karly Campbell says
So glad you gave it a try, Tracey!
Rhonda Olson says
How much is 408mg in grams for a better carb count?
Karly Campbell says
408mg is the sodium count.
Barb says
I’ve made this with gruyere and its delish!!!!
Rose Mariucci says
I would like to try this with guyere cheese and a little nutmeg sprinkled on top. What do you think?
Karly Campbell says
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. ๐
Carol A Davis says
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?
Karly Campbell says
Go for it! I just think the two sharp flavors create a sharper flavor. Haha. ๐
Lori says
Are these summer turnips or rutabagas?
Karly Campbell says
They’re turnips.
Kathy says
Try adding a little Cayenne, too!
Rev Dr Kathleen Raphael DD LPN says
Thank you…..
Boy, that looks good!!!
โค
Rev Dr Kathleen Raphael DD LPN says
Hi there,
May I ask what the green spice is on there?
Looks downright edible!!
โค
Karly Campbell says
It’s just dried parsley. ๐
Berni says
I made it, it was really good, I think I needed to add more cheese though! Thanks!
linda c dixon says
I do the same with parsnips
David says
Donโt have turned. What about radishes or yicama ?
Karly Campbell says
I’ve only made this one with turnips myself.