IMHO, no holiday table is complete without potatoes. This Keto Scalloped Potatoes recipe uses turnips as an incredibly convincing, tasty substitute.
Today, though, I’m sharing my easy keto scalloped potatoes recipe!
This recipe is based on my potatoes au gratin recipe, with just a couple key differences:
1. The thickener used in the creamy sauce
2. The “keto potatoes”.
Yep, “potatoes” really needs to be in quotation marks, here.
... it just doesn’t involve the use of potatoes. At all!
Sliced turnips are used in place, rendering this a tasty low carb side dish that will satisfy the entire family.
“Drowned in a cheesy sauce” has long been one of my favorite ways to serve veggies in general, after all!
While we made this as a keto Thanksgiving side this time around, it’s also the perfect recipe to include as part of a random Sunday dinner, or with any holiday spread.
Potatoes are such a universal side, after all - and this REALLY passes for potatoes!
Nutritional Information
This recipe may have all of the creamy taste and texture of my original potato recipe, but - with just a fraction of the carbs - it’s perfect for anyone on a keto diet.
For each generous portion of this low-carb side dish, you’re looking at 13 grams of total carbs, 3 grams of fiber, and 10 g net carbs.
Of course, that’s for a pretty big - I have no chill when it comes to any form of potato gratin.
Want to lower the carb count? Go for a smaller serving. It’s all good!
It’s a great way to address the dietary needs of those who need it - those on a low-carb diet, who have celiac, etc - while still being the perfect comfort food for family members who may not have those restrictions.
I’m a huge fan of making one dish for everyone. With these keto scalloped turnips, there’s really no need for a separate au gratin potatoes - or any other traditional potatoes - dish!
Ingredients
This recipe uses really basic ingredients that should be easy to find in any grocery store.
I have a few notes about the main ingredients, though:
Turnips
Turnips were my second favourite root vegetable in my pre-keto days, and takes the place of potatoes in this recipe.
Normally, I’d use Yukon gold potatoes, but sliced up turnips make FANTASTIC potato substitutes. The flavour is very similar, the texture is perfect.
Aside from a slightly more earthy flavour, you’d never know that these “scalloped potatoes” are anything but the real thing!
If you’re worried about the flavour being too robust, aim to buy small turnips. They’re generally younger and more mild tasting.
Personally, I buy turnips that are more “potato sized” - both for aesthetic AND laziness reasons. I hate peeling tiny turnips!
I love the taste of turnips in general, and really? The sauce has enough flavour to cover the turnip taste, for the most part.
Sharp Cheddar Cheese
I tend to use sharp cheddar as the basis for both the delicious cheese sauce, and the topping.
That said, you can use almost any cheese - or mix of shredded cheeses - that you like.
Gruyere cheese is a great choice, and makes for a more elegant dish.
Pepper jack is a fun option, especially for a more casual dinner.
Adding a little bit of Parmesan cheese as the topping can result in a crispier crust.
Mozzarella doesn’t work the best in the sauce, as it can melt in funny ways. Works fine on top, though!
Chicken Stock
I use chicken stock, but feel free to use whatever chicken broth, bone broth, or even vegetable stock that you like.
Everything Else
Rounding out this recipe, you will need:
Heavy Cream
Small Onion
Fresh garlic cloves
Unsalted butter (can use olive oil)
Xanthan Gum
Salt and black pepper
Pan Spray
... I just don’t have anything to add, for these ingredients!
Variations
There are a few ways that I like to vary the flavours in my keto scalloped potatoes, here are some suggestions:
1. Finely chop a couple jalapenos, saute them along with the onions.
2. Toss a bit of crispy bacon in between the layers of sliced turnips.
3. Include some fresh herbs in the sauce, and/or as garnish.
I like fresh parsley, chives, green onions, rosemary, thyme, etc - just coordinate with the cheese you use!
4. Add some seasoning to the sauce. Before I had to cut it out of my own diet, I loved using Smoked Paprika in this.
Now? Cumin with gouda is my current obsession!.
How to Make Keto Scalloped Potatoes
The full recipe is in the recipe card at the end of this post, here is a pictorial walk through.
Preheat oven to 400 F, spray a 9 x 13 large baking dish with pan spray.
If you are making a half batch - as pictured - prepare a 8 x 8" casserole dish.
In a medium bowl, toss 1 cup of cheese with the xanthan gum, making sure the xanthan gum is well distributed. Set aside.
In a medium or large saucepan over high heat, saute onions in butter until they soften, about 5 minutes. Add garlic, continue to cook for 1 more minute.
Add heavy cream and chicken stock, whisking well to combine.
As mixture starts to boil, turn the burner down to low heat. Add the shredded cheese and xanthan gum mixture, continue stirring until melted and smooth.
Remove from heat, season with salt and pepper to taste.
Peel and slice turnips VERY thinly. I like to use a mandolin slicer, as it saves time. If you don’t have one, you can use a sharp knife.
Layer about a third of the turnip slices in the prepared casserole dish. Pour a third of the cream mixture over it, tilting the pan to let it seep through the layers.
Layer another third of the turnip slices, pouring another third of the sauce over it. Repeat one more time, using up the remaining turnips and sauce.
Cover with aluminum foil.
Bake for 1 hour. Remove foil, return to oven for another 20 minutes.
Remove from oven, scatter remaining cheddar cheese evenly over the top, and return to the oven for another 10 minutes, or until golden brown.
Serve hot!
Note: I like to garnish the top with sliced green onions or chives, chopped parsley, or even other fresh herbs. A little color looks good!
Leftovers
Leftovers can be covered - or transferred to an airtight container - and stored in the fridge for several days.
This dish doesn’t freeze all that well. 🙁
More Keto Holiday Recipes
Looking for more easy keto recipes to serve over the holidays? Here are some tasty ideas:
Bacon Wrapped Mummy Meatloaf
Brussels Sprouts with Bacon (Keto)
Halloween Deviled Eggs
Hasselback Turnips
Keto Paska (Ukranian Easter Bread)
Turkey Meatballs with Keto Cranberry Glaze
Keto Cream Cheese Mints
Pumpkin Fat Bombs
Keto Mushroom Turnovers
Charcuterie Tree
Low Carb Funeral Potatoes
Keto Sauerkraut Buns
Low Carb Stuffing
Keto Turkey Gravy
Low Carb Holiday Desserts Roundup
Keto Holiday Main Dishes Roundup
Low Carb Holiday Side Dishes Roundup
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Keto Scalloped Potatoes
Equipment
Ingredients
- Pan spray
- 2 cups Grated Cheddar cheese divided
- ¼ teaspoon Xanthan gum
- 2 tablespoon Unsalted butter
- 1 Small Onion finely chopped
- 3 Garlic cloves pressed or minced
- 2 cups Heavy Cream
- 1 cup Chicken Stock
- Salt and Pepper
- 4 lbs Turnips washed and peeled
Instructions
- Preheat oven to 400 F, spray a 9 x 13 baking dish with pan spray
- In a medium bowl, toss 1 cup of cheese with the xanthan gum, making sure the xanthan gum is well distributed. Set aside.
- In a medium or large saucepan, saute onions in butter until they soften, about 5 minutes. Add garlic, continue to cook for 1 more minute.
- Add heavy cream and chicken stock, whisking well to combine.
- As mixture starts to boil, add the shredded cheese and xanthan gum mixture, continue stirring until melted and smooth. Remove from heat, season with salt and pepper to taste.
- Slice turnips VERY thinly. I like to use a mandolin, as it saves time.
- Layer about a third of the turnips in the prepared casserole dish. Pour a third of the sauce over it, tilting the pan to let it seep through the layers.
- Layer another third of the turnip slices, pouring another third of the sauce over it. Repeat one more time, using up the remaining turnips and sauce. Cover with foil.
- Bake for 1 hour. Remove foil, return to oven for another 20 minutes.
- Remove from oven, scatter remaining cheddar cheese evenly over the top, and return to the oven for another 10 minutes, or until nicely browned.
- Serve hot!
Video
Nutrition
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