Thin slices of turnips are baked in a rich cheese sauce until tender. A dish so good, it will have you saying, “Potato who?”
For some people, one of the hardest parts about following a keto diet is having to give up those comforting carbs. Bread is definitely at the top of the list, but so are potatoes. Personally, I can deal with not having bread in my life, but potatoes? Removing them from my diet required a lot of willpower—and a little culinary creativity. It wasn’t long before I started experimenting with keto-friendly vegetables like celeriac, cauliflower, parsnips, and turnips. When I crave mashed potatoes, I turn to celeriac or cauliflower, which mash like a dream. If it’s crisp, golden fries I’m after, parsnips come to my rescue, and when I want a decadent, cheesy gratin, turnips fit the bill perfectly.
Made with thinly sliced turnips and a velvety smooth cheese sauce enriched with tangy Dijon mustard and spicy horseradish, every bite of this dish is creamy, satisfying, and utterly delicious. I promise you won’t miss potatoes one bit! And the best part is that this dish is incredibly easy to make. Plus, it’s perfect as a side to a simple weekday meal but, with a little tweaking, impressive enough to serve when entertaining.
Dressing up your gratin
Having a dinner party and looking for ideas to make this delicious gratin even more tempting? A great idea is to skip the mustard and horseradish and stir in some black truffle paste into the cream instead. In that case, replace the Boursin with cream cheese. For an herb-infused gratin, simply stir a mixture of finely chopped parsley, chervil, and tarragon through the cheese sauce right before pouring it over the turnips. Want to make the dish a bit more substantial? Consider adding cooked bacon or ham and sautéed leeks. A medley of wild mushrooms sautéed with thyme and garlic is also a lovely addition.
How do I store leftovers?
Allow leftovers to cool before placing them in an airtight container and keeping them in the fridge for up to 4 days. For longer storage, transfer them to a freezer-safe container and freeze for up to 3 months. Let the dish thaw overnight before reheating it. Reheat the gratin in the oven at 350°F for 15-20 minutes or until it bubbles.
Similar recipes to try
Missing those classic carbs? If it’s mashed potatoes you’re craving, you might want to try The Best Mashed Cauliflower Recipe. They’re creamy, comforting, and perfect with a slice of Gluten-Free Meatloaf (With Cheddar Cheese And BBQ Sauce). In the mood for some roasted potatoes? Try these Keto Radish French Fries instead! You’ll love them with these beautifully marinated Keto Chicken Drumsticks.
Keto Turnip Gratin (Just Like Potatoes!)
Ingredients
- 1 1/2 pounds turnips about 2 medium turnips
- 1 1/2 cups heavy cream
- 1 tablespoon Dijon mustard
- 1/2 tablespoon horseradish
- 1 garlic clove minced
- Pinch of salt and pepper
- 3 ounces shredded extra-sharp white cheddar cheese divided
- 2 ounces shredded Gruyère cheese divided
- 2 tablespoons Boursin garlic and herb cheese spread
- 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-inch 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 mustard, 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 Gruyère, 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 they are evenly coated.
- Top the dish with the remaining white cheddar and Gruyère cheese. Cover with foil.
- Bake for 45 minutes. Remove the foil and cook an additional 10 minutes to get a nice golden color on top. Let the dish rest for 10 minutes before serving.
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