Keto turnip gratin is a keto swap for potatoes. Thin slices of turnips are baked in a rich cheese sauce until tender. It’s so good, it will have you saying, “Potato who?” in no time!
One of the biggest fusses I hear people make about starting keto is that they “can’t eat potatoes”. Okay, sure, potatoes are off limits and that may seem off-putting to some of you, BUT there are many replacement options for potatoes that fit magnificently in a ketogenic diet.
We’re working with turnips in the Keto In Pearls’ kitchen today! If you’re not familiar with turnips or have only ever heard your Great Aunt Phyllis talk about them, let me give you the run down.
Why Are We Using Turnips In This Recipe?
Turnips are a root vegetable like potatoes, rutabagas, or parsnips (one of my other favorites). People in the South like to cook the leafy greens off the tops of the turnips. Maybe you’ve heard someone say they want a bowl of greens? Most likely they mean turnip greens or collard greens, they’re basically the same thing.
Today, however, we’re working with the round white part of the vegetable. I’ll be up front and tell you that turnips smell pretty earthy. I definitely wouldn’t want to eat one raw (like in a salad) as I would a carrot or radish. But when they’re sliced thin, baked, and covered in a gooey sauce they taste no different than a potato!
Lo and behold, after a light round of recipe testing, I came out with a fantastic low carb “potato” dish. Turnips only have about 7 to 8 total carbs per 100g–that’s about the size of 1 turnip. Basically, they’re a very low carb and keto-friendly vegetable.
Ingredients
- 1.5 lbs turnips (about 2 medium turnips)
- 1.5 cups heavy cream
- 1 tbsp dijon mustard
- 1/2 tbsp horseradish (for a spicy version, use 1 tbsp)
- 1 garlic clove, minced
- 2/3 cup shredded extra sharp white cheddar cheese
- 1/2 cup shredded gruyere cheese
- 2 tbsp Boursin garlic and herb cheese spread
- pinch of salt and pepper
- cooking spray
Instructions
- Preheat oven to 375 F. Grease a medium sized baking dish and set aside.
- Prepare the turnips by slicing off the ends and peeling the outer layer. Rinse off any dirt.
- Using a mandoline, carefully slice each turnip into thin slices, about 1/4″ in thickness. The total weight of the sliced turnips should be roughly 1 pound.
- Layer the turnip slices in the prepared dish. They will overlap. Try to get the layers as even as possible so the top does not dome up. Set aside
- In a small sauce pan over medium heat, heat the heavy cream but do not let it boil. Whisk continuously to avoid burning.
- Whisk in the dijon, horseradish, and garlic. Add a pinch of salt and pepper and whisk to combine.
- When the cream is hot, after 3 to 4 minutes, add half of the white cheddar, half of the gruyere, and all of the Boursin. Whisk until all the cheese is melted. Remove from heat.
- Carefully pour the cheese sauce over the turnips so that it is evenly coated. Use a wooden spoon to push the turnip slices around and make sure the sauce is evenly distributed throughout the dish.
- Top the dish with the remaining white cheddar and gruyere cheese. Cover with foil.
- Bake for 45 minutes covered. Remove the foil and cook an additional 10 minutes to get a nice golden color on top. Let the dish rest 10 minutes before serving.
FAQs
I chose to make this particular dish more on the foodie end of the scale. My kids weren’t crazy about this one but if I swapped the cheeses out, I’m pretty sure they would have liked it more. My husband on the other hand loved it and he can be a hard sell!
Gratin is a French term used to describe dishes that are topped with cheese or breadcrumbs and then baked and/or broiled to produce a golden color.
Once you take off the foil, the additional 10 minutes should “gold” it up, but if you like it particularly golden then broil it for a few minutes. Be sure to keep an eye on it though, or you could burn it very quickly.
Boursin cheese in pretty much in every major (and smaller) stores around the country. It’s a spreadable cheese and typically in the deli area where the “fancier” cheeses are. I also know Costco carries it in a 3 pack. I think you’ll be able to find it easily. Rondelè ( I believe that is how it’s spelled) is a similar brand that most retailers carry as well.
The Boursin isn’t really the same consistency as cream cheese. You can probably just omit it and not replace it, or you can do what one reader did and use a garlic and herb goat cheese instead.
Hmm…possibly. The cheese sauce will obviously be hardened back up but I think if you bake it long enough, it should be fine. 🙂
How To Store Keto Turnip Gratin
Let it cool to room temperature. Place it in an airtight container and keep it in the fridge for up to 4 days. When you want to eat it, either microwave it until cooked through or put it in the oven at 350°F for 15-20 minutes or until it bubbles. I recommend putting this in the oven, though, for the best texture and flavor, as the oven will re-crisp the top. You can also freeze it for up to 3 months. Let it thaw overnight before reheating.
Need a keto dinner to serve with your Turinp Gratin?
Any of these three dishes would pair marvelously with your soon-to-be new favorite keto potatoes!
Instant Pot Pork Tenderloin with Pan Sauce
It takes just 2 minutes to make this juicy pork tenderloin!
Restaurant Style Filets with Shrimp & Herb Butter
Want a restaurant style steak at home? Follow this easy tutorial for my foolproof restaurant style steaks.
Low Carb Mississippi Pot Roast
What's a roast without potatoes? A fan favorite, Mississippi pot roast, would be a great accompaniment for your Turnip Gratin.
Keto Turnip Gratin (Just like Potatoes!)
Ingredients
- 1.5 pounds turnips about 2 medium turnips
- 1.5 cups heavy cream
- 1 tablespoon dijon mustard
- 1/2 tablespoon horseradish
- 1 garlic clove minced
- 80 g shredded extra sharp white cheddar cheese
- 50 g shredded gruyere cheese
- 2 tablespoons Boursin garlic and herb cheese spread
- pinch of salt and pepper
- Cooking spray
Instructions
- Preheat oven to 375 degrees. Grease a medium sized baking dish and set aside.
- Prepare the turnips by slicing off the ends and peeling the outer layer. Rinse off any dirt.
- Using a mandoline, carefully slice each turnip into thin slices, about 1/4" in thickness. The total weight of the sliced turnips should be roughly 1 pound.
- Layer the turnip slices in the prepared dish. They will overlap. Try to get the layers as even as possible so the top does not dome up. Set aside
- In a small sauce pan over medium heat, heat the heavy cream but not let it boil. Whisk continuously to avoid burning.
- Whisk in the dijon, horseradish, and garlic. Add a pinch of salt and pepper and whisk to combine.
- When the cream is hot, after 3 to 4 minutes, add half of the white cheddar, half of the gruyere, and all of the Boursin. Whisk until all the cheese is melted. Remove from heat.
- Carefully pour the cheese sauce over the turnips so that it is evenly coated. Use a wooden spoon to push the turnip slices around and make sure the sauce is evenly distributed throughout the dish.
- Top the dish with the remaining white cheddar and gruyere cheese. Cover with foil.
- Bake for 45 minutes covered. Remove the foil and cook an additional 10 minutes to get a nice golden color on top. Let the dish rest 10 minutes before serving.