Description

Turnip au Gratin is a rich and creamy low-carb alternative to traditional potato gratin, featuring thinly sliced turnips baked in a cheesy Alfredo-style sauce made with heavy cream, Parmesan, and Cheddar cheese. This comforting dish combines tender turnips with a luscious cream sauce, topped with melted cheese and a golden-brown crust, perfect as a side or a satisfying vegetarian main.

Ingredients

Scale

Turnips

2 lb small turnips

Butter and Seasoning

2 tbsp butter (divided)
Salt and pepper to taste
2 cloves garlic (minced)

Sauce

3/4 cup heavy whipping cream
2 ounces grated Parmesan cheese
1/2 tsp glucomannan (or 1/4 tsp xanthan gum)
3 ounces grated Cheddar cheese

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Instructions

Preheat Oven and Slice Turnips: Preheat the oven to 375ºF. Using a mandolin slicer, slice the turnips about 1/8 inch thick to ensure even cooking.
Sauté Half the Turnips: In a large saucepan, heat 1 tablespoon of butter over medium heat. Add half of the turnip slices and toss to coat them in the butter. Cook for about 3 minutes, stirring frequently and separating the slices to prevent sticking.
Arrange Turnips for Baking: Arrange the sautéed turnips in an 8 or 9 inch ceramic baking dish in an overlapping pattern. Season with salt and pepper. Repeat the sautéing process with the remaining tablespoon of butter and turnip slices, then layer those on top of the first layer in the baking dish.
Prepare Cream Sauce: Add minced garlic to the pan with leftover butter and sauté for about 30 seconds until fragrant. Stir in the heavy whipping cream and bring the mixture to a simmer. Add grated Parmesan cheese and stir until melted. Season with salt and pepper, then whisk in glucomannan to thicken slightly.
Assemble and Bake: Pour the cream sauce evenly over the arranged turnips in the baking dish. Cover the dish with foil and bake for 35 minutes to let the turnips cook through and absorb the flavors.
Add Cheese and Continue Baking: Remove the foil, sprinkle the grated Cheddar cheese evenly on top, and bake uncovered for an additional 10 to 15 minutes until the turnips are tender and the cheese has melted.
Optional Broiling: For a golden-brown crust, turn on the broiler and broil the gratin for 1 to 3 minutes, watching carefully to prevent burning.

Notes

This recipe offers a delicious low-carb alternative to traditional potato gratin by using turnips.
Thin slicing with a mandolin slicer ensures even cooking and tender texture.
Glucomannan or xanthan gum is used as a natural thickener to create a smooth sauce without flour.
Broiling at the end provides an appealing golden and slightly crispy top layer.
Great served as a side dish to meats or as a vegetarian entrée.

Nutrition

Serving Size: 1 serving (1/9th of recipe)
Calories: 183 kcal
Sugar: 2 g
Sodium: 200 mg
Fat: 13.7 g
Saturated Fat: 8.5 g
Unsaturated Fat: 4.2 g
Trans Fat: 0 g
Carbohydrates: 7.6 g
Fiber: 1.8 g
Protein: 5.9 g
Cholesterol: 55 mg