Go Back
+ servings
keto scalloped turnips

Scalloped Turnips

Author: Heidi Boortz
Servings : 6


  • 6 oz cream cheese
  • 1/2 cup milk
  • 4 each turnip
  • 5 Tbsp unsalted butter
  • 1 Tbsp bottled minced garlic
  • 6 Tbsp vegetable broth
  • 8 oz gruyere cheese grated
  • 1 tsp salt optional
  • 1/2 tsp pepper


  • Preheat oven to 375. Add cream cheese and milk to a blender. Blend until smooth. Set aside.
  • Peel turnips and slice very thinly. (Mandolin or food processor works best.)
  • Heat large oven-proof skillet over medium-low heat. Add 2 tablespoons butter. When butter is melted, arrange turnips in a single layer over the melted butter. Top with an additional 1 Tbsp butter and 1 teaspoon garlic. Pour 2 tablespoons broth over turnips. Pour 1/2 cup cream cheese mixture over the turnips. Add 1/3 the cheese over the turnips.
  • Repeat layers two more times: 1 layer of turnips, 1 tablespoon butter, 1 teaspoon garlic, 2 tablespoons broth, 1/2 cup cream cheese mixture, 1/3 the cheese.
  • Bake, uncovered, 20-25 minutes or until turnips are tender and dish is bubbly and browned on top.
Tried this recipe?Let us know how it was!