Scalloped Turnips
Thinly sliced turnips layered with a three-cheese blend of cheddar, mozzarella, and Parmesan, seasoned with garlic, thyme, salt, and pepper — then baked in half and half until tender and bubbly with a golden cheese crust. All the comfort of scalloped potatoes with a fraction of the carbs. A genuinely impressive holiday-worthy side dish that most people won't guess isn't made with potatoes.
- Turnips
- 4 medium turnips, peeled & thinly sliced
- Cheese Blend
- 1 cup 2% reduced-fat cheddar, shredded
- 1 cup 2% mozzarella, shredded
- ¼ cup Parmesan, grated
- Cream & Seasoning
- 1 cup half and half
- 2 cloves garlic, minced
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- — cooking spray
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1
Preheat & prep
Preheat oven to 400°F. Lightly spray a baking dish with cooking spray. Peel the turnips and slice as thinly and uniformly as possible — about ⅛ inch thick. A mandoline slicer makes this effortless and ensures even cooking; a sharp knife works too but take your time. Combine all three cheeses together in a bowl and set aside.
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2
Make the cream mixture
In a small bowl or measuring cup, stir together the half and half, minced garlic, thyme, salt, and pepper. This seasoned cream gets poured over the layers and soaks down through everything as it bakes.
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3
Layer the turnips & cheese
Divide the turnip slices into three equal portions. Lay the first third in an even layer across the bottom of the prepared baking dish — slightly overlapping like scalloped potatoes. Sprinkle about a third of the cheese blend evenly over the turnips. Repeat for the second and third layers, ending with a generous layer of cheese on top.
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4
Add the cream & bake covered
Pour the seasoned half and half evenly over the layered turnips — it should come up about halfway up the sides of the dish. Cover tightly with foil and bake at 400°F for 25 minutes. The covered time steams the turnips through so they become completely tender before the cheese browns.
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5
Uncover & finish
Remove the foil and bake uncovered for another 15–20 minutes until the cheese on top is deeply golden and bubbling and the cream has thickened into a luscious sauce. Let rest for 5 minutes before serving — the dish will be extremely hot and the layers need a moment to set.
- Slice as thin as possible: The thinner and more uniform the turnip slices, the more evenly they cook and the more they absorb the seasoned cream — a mandoline slicer set to ⅛ inch is the ideal tool. Thick or uneven slices mean some pieces will be perfectly tender while others are still firm.
- Cover first, then uncover: The foil traps steam in the first half of baking that cooks the turnips through — removing it for the second half allows the cheese to brown and the cream to thicken into a proper sauce. Skipping the covered step means the cheese browns before the turnips soften.
- Turnips vs potatoes: Turnips have a slightly peppery, earthy flavor that mellows significantly in the cream and cheese — most people genuinely cannot tell these apart from scalloped potatoes once they're baked. They're also significantly lower in carbs and calories than potatoes.
- Great for holidays: This is one of the most impressive WeightWise side dishes for a holiday table — it looks and tastes indulgent, serves a crowd, and can be assembled up to a day ahead and refrigerated before baking. Add 10 extra minutes to the covered bake time straight from the fridge.
- Leftovers: Cover with foil and reheat in a 350°F oven for 15 minutes — the cream sauce reconstitutes beautifully. Even better the next day once the flavors have had time to deepen.