Gruyere scalloped turnips are thin slices of peeled turnip layered in a baking dish with heavy cream, salt, pepper, and plenty of grated Gruyere, then baked until bubbling and browned. They take twenty minutes to prepare, bake in fifty five, and serve six as a low carb take on scalloped potatoes.
Turnips soften into tender layers and soak up the cream, while the nutty, melting Gruyere forms a golden crust on top. The dish tastes rich and savory with only five ingredients, and it holds its shape when sliced, which makes it a handsome side for roast beef, ham, or a dinner table.
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Why You Will Love Gruyere Scalloped Turnips
Thin turnip slices bake into tender layers like a classic gratin but with fewer carbohydrates.
Only five ingredients make it easy to shop for and assemble.
The dish can be built ahead and baked when you need it.
Ingredients for Gruyere Scalloped Turnips
- The layers are two pounds of peeled white turnips, sliced as thin as you can with a mandoline, and one cup of heavy cream.
- The cheese and seasoning are two cups of freshly grated Gruyere, one teaspoon of salt, and half a teaspoon of black pepper.
Turnips. They soften into tender, mildly sweet layers.
Heavy cream. It makes the sauce silky.
Gruyere. It melts into a nutty, savory crust.
Salt. It seasons each layer.
Pepper. It adds gentle heat.
Baking Gruyere Scalloped Turnips Step by Step
1. Heat the oven. Heat the oven to 375 degrees F and butter a two quart baking dish.
2. Slice. Peel the turnips and slice them very thin with a mandoline.
3. Layer. Layer the slices in the dish, seasoning each layer with salt, pepper, and a handful of cheese.
4. Add the cream. Pour the cream over the layers and top with the remaining cheese.
5. Bake. Cover with foil and bake for twenty five minutes, then uncover and bake for twenty to twenty five minutes more until golden and tender.
Slice the turnips thin and even, about an eighth of an inch. Thick slices stay firm in the middle while the edges overcook, and uneven slices cook at different rates. A mandoline makes this quick, but use the hand guard, since the blade is sharp and turnips are hard to hold.
Grate the Gruyere yourself. Pre grated cheese is coated to prevent clumping, which also stops it from melting smoothly. Fresh shreds blend into the cream and brown evenly on top. Parmesan or Swiss cheese can stand in if Gruyere is hard to find.
Making Gruyere Scalloped Turnips Ahead
Assemble the dish up to a day ahead, cover tightly, and refrigerate, then add ten minutes to the baking time. Store leftovers in an airtight container for up to three days and reheat in a 350 degree oven for fifteen minutes. The cream may separate slightly when frozen, so eat it fresh when you can.
Tips and Variations for Gruyere Scalloped Turnips
Flag the allergens. This dish contains milk, and some Gruyere contains animal rennet, so check every label.
Taste the seasoning. Taste a slice of cheese first, since some Gruyere is quite salty, and adjust the salt.
Check the doneness. A knife should slide easily through the center layers.
Rest the dish. Ten minutes helps it set for clean slices.
Add garlic. Rub the dish with a cut clove.
Add nutmeg. A pinch deepens the cream.
Use a shallow dish. It browns more evenly.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of dairy dishes.
For a lighter dish, use half cream and half whole milk, though the sauce will be thinner. For a bolder one, add a layer of thinly sliced onion or a few sprigs of thyme between the turnip layers. Both versions bake in the same time and slice well once rested.
You can also add crisp bacon pieces or sliced ham for a main course. Layer them between the turnips so they flavor the cream. A sprinkle of breadcrumbs mixed with a little butter on top adds crunch if you like a crisp finish, and it browns in the last ten minutes.
Serving Ideas for Gruyere Scalloped Turnips
Serve the gratin hot, cut into squares, beside roast beef, baked ham, or pan seared chicken, with a green salad for freshness. For more gratins and sides, try homemade scalloped potatoes, creamy mashed turnips, garlic ranch roasted turnips, or bacon garlic mashed potatoes.
Questions About Gruyere Scalloped Turnips
Can you make gruyere scalloped turnips ahead of time?
Yes. Assemble it a day early and bake when needed.
Why are my gruyere scalloped turnips watery?
Slice them thin, and let the dish rest before cutting.
Can you freeze gruyere scalloped turnips?
The cream may separate, so it is better to eat it fresh.
Can I use russet potatoes?
Yes, though it will no longer be low carb.
Do I need to boil the turnips first?
No. They cook fully in the oven.
Gruyere Scalloped Turnips
Equipment
- 2 quart baking dish
- Mandoline
- Aluminum foil
Ingredients
Main Ingredients
- 2 lb white turnips peeled and thinly sliced
- 1 cup heavy cream
- 2 cup freshly grated Gruyere cheese
- 1 tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Heat. Heat the oven to 375 F and butter the dish.
- Slice. Slice the turnips very thin.
- Layer. Layer with salt, pepper, and cheese.
- Pour. Add the cream and top with cheese.
- Bake. Bake covered 25 minutes, then uncovered 20 to 25 minutes.
