Turnip au gratin is the best low carb side dish that successfully replaces potatoes. This turnip gratin is rich, creamy, and comforting. It’s the perfect side dish for holiday dinners and extremely easy to whip up.
Are you missing potatoes? Well it’s time to discover this fantastic vegetable: turnip.
Let’s talk about turnips because, oh dear goodness, I really don’t know why I haven’t tried them before. Turnips are a root vegetable that resembles in form, taste, and texture to potatoes.
I also shared a delicious recipe for turnip fries that I’m sure you’ll enjoy.
What Do Turnips Taste Like?
Turnops are super low in carbs (compared to potatoes) and have a neutral taste.
The taste varies depending on the kind of turnips you can find if they are young or older.
Smaller turnips are tender, sweet, and crunchy. Bigger turnips are spicier and need to be cooked.
At the store, try to choose smaller turnips as the bigger ones have more of a bitter taste. Select the turnips that have smooth skin and are the size of a tennis ball.
One cup of raw turnip has about 6 grams of carbs from which 2 grams are fiber, so there are only 4 grams of net carbs. Keep in mind that the same quantity of potatoes provides 22 grams of carbs.
Turnips are also nutrient-dense and can be used in any recipe that calls for potatoes. You can make gratins, mashes, soups, and even fries.
Watch our quick video to see exactly how to make this gluten-free turnip au gratin recipe:
Ingredients for Turnip au Gratin
The stars of this turnip recipe are, of course, turnips, different types of cheese, heavy cream, and spices.
Here’s everything you’ll need:
- Turnips – choose smaller turnips that cook easier and taste slightly sweet rather than large turnips than can be bitter.
- Cheddar cheese – has a bold flavor.
- Mozzarella – or Gruyere Cheese, shredded.
- Parmesan cheese
- Butter – adds extra flavor and makes turnips crispy.
- Heavy cream – for a creamy sauce.
- Fresh thyme – use dried thyme instead.
- Garlic – fresh or powdered garlic is delicious.
- Salt and pepper – to taste.
How to Make Turnips au Gratin
It’s super easy to make turnips au gratin. Once you gather all the ingredients it’s time to start making this special side dish that everyone will love. You won’t even notice these are not potatoes.
- Start by peeling the turnips. Use a mandolin to slice them uniformly into very thin slices.
- Make sure you cut them the same size so that they cook evenly.
- Grease a baking dish and arrange turnip slices, edges overlapping into a single layer.
- Season well with salt, pepper, and thyme.
- Sprinkle 1/3 of the cheddar cheese, mozzarella (or Gruyere cheese) over the sliced turnips. Add a few bits of butter.
- Repeat with the remaining turnips, cheese, and seasonings.
- For the final layer, pour the heavy cream on top and sprinkle Parmigiano Reggiano.
- Place the baking dish into the oven, covered in a tin foil, and bake for about 20 minutes. Remove the foil and broil for 2-3 minutes. Keep an eye on them so they don’t burn.
- Sprinkle with fresh thyme leaves or fresh parsley and serve hot.
Other Recipes for You to Try:
- Garlic Parmesan Roasted Radishes
- Cauliflower Mac and Cheese
- Loaded Cauliflower Bake with Cheddar and Bacon
- Easy Creamy Cauliflower Mashed Potatoes
Turnip au Gratin
- 4 large turnips
- 1 cup cheddar cheese shredded
- 1 cup mozzarella or Gruyere Cheese shredded
- ¼ cup parmesan cheese shredded
- 2 tbsp butter
- 1 cup heavy cream
- 1 tsp fresh thyme
- 2-3 cloves garlic minced, optional
- salt and pepper to taste
- Preheat oven to 375°F/190°C. Butter a baking dish and set aside.
- Peel, trim and slice the turnips very thinly using a mandoline or a sharp knife to about 2 mm thick.
- Put a layer of turnips on the bottom of the baking dish.
- Layer a third of the turnips into the greased dish and season with salt, pepper, and thyme. Season lightly with salt and pepper. You can also add fresh minced garlic.
- Top with a third of the quantity of cheddar cheese, mozzarella. Add a couple of butter on top.
- Repeat step five until you formed three layers and top with the remaining cheese.
- Drizzle the heavy cream over the turnips and cheese.
- Cover with foil and bake fore 25 minutes. Remove the foil and broil for 2-3 minutes until bubbly and slightly brown. The turnips should be fork tender.
- Allow to cool for 5 minutes before serving.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: