Keto 'Potatoes' au Gratin

This cheesy ‘potato’ casserole dish is an incredibly creamy and savory side perfect for a Keto diet. The recipe requires minimal ingredients yet has loads of flavors and textures. You can easily prepare this low-carb side dish for a weeknight dinner, which all your family members - whether following a Keto diet or not - will enjoy.

What is ‘potatoes au gratin’?

While most of us have enjoyed a generous serving of this dish on casual occasions, there is a richer history of where it came from. Potatoes au gratin, also known as gratin dauphinoise, is a decadent French dish that was served in sophisticated diners in the late 1780s. It consists of sliced potatoes baked with cream and cheese. The word gratin itself refers to the culinary technique in which an ingredient is topped with a browned crust, in this case, cheese. Today, you’ll find many versions of this famed dish, including this amazing Keto “potatoes” au gratin.

Which potato alternative is used in this recipe?

While there are many low-carb versions of this dish using cauliflower, zucchini, and squash, we wanted to keep this version as close to an authentic 'potatoes au gratin' as possible. Turnip is an underrated vegetable that works beautifully in this recipe. It looks just like a potato, tastes similar, and with a few tricks, can have the same texture and bite as a potato.

Does this dish taste like turnips?

Raw turnips have a distinctive tang and bitterness that might put off some people. However, this Keto potatoes au gratin doesn’t have that pungent turnip flavor because we are boiling them first. The first step calls for slicing and then boiling the turnips for 10 minutes. This releases the flavors into the water and softens the texture. This is why we don’t recommend skipping the first step.

What type of cheese can you use for this recipe?

This recipe uses grated mozzarella and cheddar cheese, but just like many other French Keto recipes, you can customize this dish to your preference. Feel free to use gruyere, parmesan, provolone, or pecorino Romano.

Net Carbs

4.4 g
Fiber

1.4 g
Total Carbs

5.8 g
Protein

8.5 g
Fats

46 g

445 cals

Quantity

Serving Size

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Turnip, raw

2 medium
Heavy Whipping Cream

1.5 cup
Garlic powder

1 tsp
Baking Aids Xanthan Gum

0.25 tsp
Cheddar cheese, natural

0.5 cup, shredded
Mozzarella cheese, whole milk

0.75 cup, grated
Salt

0.5 tsp
Black pepper

0.5 tsp

Step 1

Preheat your oven to 400 F/200 C. Peel, wash, and thinly slice the turnips into 1/8 inch slices. Transfer to a pot and cover with hot water.
Step 2

Place the pot over high heat and bring to a boil. Drop the heat to medium-low and let it simmer for 10 minutes until softened. Drain the turnip slices and set aside.
Step 3

Pour the heavy cream into a saucepan and place over medium heat. Whisk in the xanthan gum, garlic powder, salt, and pepper until they dissolve. Bring to a simmer then take off the heat. Taste and adjust seasoning if needed.
Step 4

Lightly grease the casserole dish and spread 2 tbsp of white sauce at the bottom. Add one layer of turnips and top with ½ cup cream sauce. Spread and sprinkle ¼ cup mozzarella and 2 tbsp cheddar cheese on top.
Step 5

Repeat until you have a total of 3 layers, ending with white sauce and cheese. Bake for 25-30 minutes or until the turnips are fork-tender and the cheese is golden. If the top starts browning fast, cover with aluminum foil.
Step 6

Garnish with chopped parsley. Cut into 4-6 slices. Serve immediately.