Keto Scalloped "Potatoes": A Comfort Food Revolution

Missing scalloped potatoes on a low-carb or keto diet? This recipe brings you all the creamy, cozy flavors you crave, without the carb overload. Traditional scalloped potatoes are usually made with, well…potatoes, a significant source of carbohydrates. This keto-friendly version swaps potatoes for low-carb vegetables like turnips, daikon radish, rutabaga, kohlrabi each adding a unique twist to this classic comfort food.

The Keto Advantage

A 1 cup serving of a typical scalloped potatoes recipe has 21 grams of net carbs. By using alternative vegetables, this recipe slashes the carb count dramatically, offering a guilt-free indulgence. For example, a keto scalloped “potatoes” dish made with daikon radish has only 5.5 grams of net carbs per serving!

Key Ingredients and Their Benefits

Turnips

Turnips, like potatoes, are a type of root vegetable. They offer a similar mouth-feel to potatoes when cooked, making them an ideal substitute. While turnips can have an earthy, slightly bitter taste on their own, baking them in a rich, creamy, and cheesy sauce transforms them into a potato-like delight.

Daikon Radish

Daikon can help improve your digestive system and boost your immune system. It’s a good source of calcium and vitamin C, and has anti-inflammatory properties which promote heart health! Cooking the Daikon mellows the peppery flavour.

Kohlrabi

Kohlrabi has a mild, neutral taste and a firm, slightly crisp texture that softens beautifully when cooked.

Read also: Easy Low-Carb Cheese Crackers

Rutabaga

Rutabaga offers a similar texture to potatoes but with a much lower carb count.

Onions

Onions are a fantastic immune-boosting food. These compounds not only increase the secretion of specific immune-enhancing chemicals, but they also upregulate an important immune activity called phagocytosis.

Butter

Butyric acid, or butyrate, is a short chain fatty acid found in butter.

Fiber

While the carbohydrate content of potatoes is about 10% fiber, for turnips that number jumps to 25%. What is it about fiber that makes you feel so full? Soluble fiber, in particular, prolongs the absorption phase of digestion.

Recipe Variations and Inspiration

This keto scalloped "potatoes" recipe draws inspiration from the French gratin dauphinois, a classic dish known for its creamy and comforting flavors. If you’re looking to mix things up, other low-carb veggies like celeriac, jicama, or chayote work great too, each adding a unique twist to this classic comfort food.

Read also: Keto Calorie Counting: A Detailed Guide

Keto Scalloped "Potatoes" Recipes

Keto Scalloped "Potatoes" with Daikon Radish

This recipe uses daikon radish as a potato substitute.

Ingredients:

• 1 medium Daikon radish (sliced into very thin rounds)
• 1 large yellow onion (thinly sliced)
• 4 medium slices bacon (crumbled)
• 1/4 cup parmesan cheese (grated)
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 tbsp whole wheat flour
• 1 cup Whole milk 3.3%
• 1/2 cup Heavy whipping cream 38% M.F.
• 1/8 cup Butter salted (cut into small chunks)

Instructions:

1. Preheat oven to 350°F.
2. Layer daikon and onions in a baking dish, sprinkling with salt and pepper, garlic powder, onion powder, bacon, parmesan, and flour over each layer.
3. Pour milk and cream over top. Add a bit more if you need to fill the dish.
4. Scatter the bits of butter around the top.
5. Bake for 30-40 minutes. Stick a fork into it to test. If the fork goes in fairly easily it's done.

Keto Scalloped "Potatoes" with Kohlrabi

This recipe uses kohlrabi as a potato substitute.

Ingredients:

• 4 kohlrabi (1 kg/ 2.2 lbs)
• 1 tbsp butter or ghee (15 g/0.5 oz)
• 1 1/4 heavy whipping cream (300 ml/ 10 fl oz)
• 1/2 cup water (60 ml/ 2 fl oz)
• 3 large egg yolks
• 1 tsp onion powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh herbs such as parsley, chives or spring onions, to serve

Instructions:

1. Peel the kohlrabi.
2. Place the kohlrabi slices in a pot filled with salted water. Bring to a boil over medium-high heat.
3. Once the kohlrabi has cooked, take off the heat and drain. Remove the lid and set aside to cool down.
4. Once cool enough to touch, fold the slices vertically into a medium-sized baking dish (at least 1.5 to 2-quart/liter casserole dish).
5. Meanwhile, prepare the creamy sauce. In a small bowl, whisk the egg yolks, onion powder, and garlic powder. Season with a pinch of salt and pepper.
6. Place the butter, cream, and water in a saucepan. Bring to a boil over medium-high heat.
7. While the cream mixture is still hot, use a ladle to gradually temper the hot cream into the egg yolk mixture, whisking constantly to avoid curdling.
8. Place in the oven and bake for 25 to 30 minutes, until the cream is set and caramelized.
9. Remove from the oven and set aside to cool.
10. Serve as a side with roasted meat, fish, or seafood. Optionally, sprinkle with fresh herbs such as parsley, chives, or spring onions.
11. To store, let it cool down and refrigerate for up to 5 days.

Keto Scalloped "Potatoes" with Turnips

This recipe uses turnips as a potato substitute.

Ingredients:

• Turnips
• Heavy cream
• Green onions
• Gruyere or Swiss cheese
• Butter
• Onions
• Shallot
• Garlic
• Stock
• Salt
• Pepper
• Nutmeg
• Thyme

Instructions:

1. Preheat the oven to 375°F. Spray a baking dish with cooking spray.
2. Slice turnips into thin, uniform slices using a mandoline (about ⅛ - ¼ inches thick).
3. Layer half of the turnips in the baking dish.
4. Sprinkle half of the shredded cheese over top and then sprinkle the green onions.
5. Season with salt and pepper and then add the rest of the turnips and then pour all of the cream over top.
6. Lastly top with the rest of the cheese.
7. Place a piece of aluminum foil over top and and place in the oven.
8. Bake for 30 minutes then take off the foil and place back in the oven.
9. Bake for 30-40 minutes more until the turnips are soft and the cheese top is brown and bubbly. Note that cooking time may vary depending on your oven so check on it occasionally towards the end of baking time.
10. Let sit for 5 minutes to thicken the cheese sauce then serve. Store leftover in an air tight container.

To make the white cheddar cream sauce, melt the butter in a 3-quart pan and cook the onions, shallot, and garlic until they are translucent and tender. Then, add both the stock and heavy cream to the pot and allow it to simmer gently. Once the mixture has heated through, add the salt, pepper, nutmeg, and fresh or dried thyme and stir until thoroughly combined.

To the cream sauce, add the shredded white cheddar cheese. It's important to keep stirring until the cheese has melted and is thoroughly combined. Pour the sauce evenly over the turnips in the casserole dish and top with the remaining 4 ounces of shredded sharp white cheddar cheese.

Read also: Magnesium Supplements for Keto

Cover the casserole with aluminum foil and bake in the preheated 350-degree oven for 30 minutes. Then, uncover the casserole and bake for another 35-45 minutes until the turnips are fork-tender and the sauce is bubbly.

Keto Scalloped "Potatoes" with Rutabaga

This recipe uses rutabaga as a potato substitute.

Ingredients:

• Rutabaga
• Olive oil
• Salt
• Pepper
• Garlic powder
• Onion powder
• Butter
• Cream cheese
• Chicken broth
• Heavy cream
• Shredded parmesan cheese
• Fresh dill

Instructions:

1. Preheat oven to 375 degrees.
2. Thinly slice rutabaga with a knife or mandoline.
3. In a large bowl, add sliced rutabaga, olive oil, salt, pepper, garlic powder, and onion powder.
4. In a saucepan, add butter, cream cheese, chicken broth, heavy cream, and shredded parmesan cheese over low-medium heat.
5. Add coated rutabaga slices to the 9"x13" dish.
6. Pour cream sauce over the rutabaga.
7. Bake in the oven for 40-45 minutes.
8. Serve with fresh dill.

Keto Scalloped "Potatoes" with Radishes and Pork Rind Topping

This recipe offers a unique twist with radishes and a crispy pork rind topping.

Ingredients:

• Radishes (sliced)
• Butter
• Coconut flour
• Milk
• Heavy cream
• Cheese
• Green onions
• Salt and pepper
• Pork rinds
• Parmesan cheese

Instructions:

1. Preheat oven to 350°F and coat a 13×9 baking dish with nonstick spray or butter.
2. Melt ¼ cup butter in a medium size pan set over medium heat.
3. Stir in coconut flour. Cook for 2-3 minutes until it begins to brown slightly.
4. Reduce heat to low and pour in the milk and heavy cream. Simmer for 5-6 minutes until mixture thickens slightly.
5. Stir in cheese, green onions, salt, and pepper.
6. Add sliced radishes to your baking dish and in pour cheese mixture.
7. Prepare topping by adding pork rinds to a large food processor. Blend on high until you have a fine powder. Carefully remove the blade. Add butter and parmesan cheese to pork rind dust. Stir well.
8. Cover and bake for 25 minutes.

Dairy-Free Keto Scalloped "Potatoes"

This recipe caters to those who avoid dairy.

Ingredients:

• Turnips and rutabagas
• Unsweetened coconut cream
• Nutritional yeast
• Coconut oil
• Vegetable broth
• Fresh thyme
• Salt and pepper

Instructions:

1. Melt the coconut oil in a cast iron skillet over medium heat.
2. Add the coconut cream, vegetable broth, nutritional yeast and fresh thyme to the skillet and gently mix to combine.
3. Season with salt and pepper, to taste.

Tips and Tricks for Perfect Keto Scalloped "Potatoes"

• Slicing: Use a mandoline for thin, uniform slices of vegetables to ensure even cooking. If you don't have a mandoline, a sharp knife and careful cutting will do.
• Tempering Egg Yolks: When adding hot cream to the yolks, go slowly to prevent curdling.
• Cooking Time: Note that cooking time may vary depending on your oven, so check on it occasionally towards the end of baking time.
• Cheese Selection: Gruyere or Swiss cheese work well for the sauce, but you could possibly use sharp cheddar cheese or even gouda.

Serving Suggestions

This low-carb scalloped “potatoes” dish pairs wonderfully with a variety of mains and sides, making it a versatile choice for any meal. We always eat this low carb side dish when we have ham. So these baked are great for a holiday when you have a ham, roast beef, lamb roast etc. You could also serve them with any simply prepared meat dish like steaks, lamb chops, chicken breasts or even fish.

Storage and Reheating

To store, let the scalloped kohlrabi cool completely, then cover and refrigerate for up to 5 days. For best results, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.

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