Turnip Gratin Dauphinoise - Divalicious Recipes (2024)

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Gluten FreeNut FreeEgg FreeLow CarbVegetarian

Turnip recipes can be bland but this turnip gratin recipe is a great low carb alternative to potato dauphinoise. Sliced turnips baked in cream and flavored with nutmeg is just delicious.

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We just love this dish andcould eat it everyday. The humble turnip never tasted so good and is a fabulous alternative to potatoes. The nutmeg just makes this dish sing all over my taste buds and the garlic butter on top is an encore that deserves a standing ovation.

Turnip gratin is best enjoyed hot, fresh from the oven. It makes a fantastic side dish for roasts, grilled meats, or as a comforting main course for vegetarians.

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Jump to:
  • What is Dauphinoise?
  • Are turnips low carb?
  • Ingredients
  • How to make low carb turnip gratin
  • Make turnip gratin dairy free
  • Storage
  • Reheating
  • Recipe Tips
  • How to serve keto turnip gratin
  • More keto turnip recipes
  • Turnip Gratin Dauphinoise

What is Dauphinoise?

Dauphinoise, also known as "Gratin Dauphinois" or simply "Dauphinois," is a classic French dish that consists of thinly sliced potatoes baked in a creamy sauce. It hails from the Dauphiné region in southeastern France and is a popular side dish in French cuisine. While Dauphinoise may have variations, the traditional recipe typically includes the following key ingredients which we have adapted for a low carb version:

  • Turnips - a low carb replacement for the traditional potato.
  • Cream - Heavy cream or a mixture of water and cream is used to create the creamy sauce that binds the layers of turnip together.
  • Garlic - Garlic cloves are often included to infuse the dish with a subtle garlic flavor. Some recipes call for rubbing the baking dish with a cut garlic clove to impart the flavor.
  • Butter - utter is used to grease the baking dish and for adding to the turnip layers.
  • Seasonings - Salt, black pepper and grated nutmeg are used to season the dish.
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Are turnips low carb?

Being that the general rule about carbs in vegetables is that anything grown above ground is low in carbs and below ground is high in carbs, you might think that the turnip is not suitable for a low carb diet. However, at 4g net carbs per 100g serving they are a great low carb alternative to potatoes.

Turnips can often be an overlooked vegetable but are great for low carb cooking when you have a hankering for a potato. The texture is more like a potato, but the taste needs to be seasoned for you to really enjoy this. This is why this dish works so well with the humble turnip. It's simple but packed full of flavor.

Ingredients

All you need for this creamy dessert is just a few ingredients.

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  • Turnips - Opt for fresh, firm, and unblemished turnips. Look for smaller to medium-sized turnips, as they tend to be less woody and have a milder flavor than larger ones.
  • Butter - unsalted
  • Heavy cream - whipping cream can be used. We have a dairy-free suggestion below.
  • Nutmeg - add a light sprinkle or adjust to your own palate. I cover mine but get complaints from the Chief Taster.
  • Garlic - use more than one clove for a stronger garlic taste.

How to make low carb turnip gratin

This turnip recipe is lifted with the warm spice of nutmeg. Add cooking thin slices of turnip and cream and you have a delicious side dish. You could add some grated Parmesan to this but first try it without. You may be surprised how delicious turnip can be in place of potato.

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Peel and thinly slice turnips.

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Toss in nutmeg, salt and pepper.

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Mix the garlic butter ingredients.

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Dot the garlic butter over turnips, add cream and bake.

Make turnip gratin dairy free

If you want to make a dairy free version of this turnip gratin, omit the cream, and use coconut milk and nutritional yeast. You may want to add additional seasoning to remove any coconut milk flavor too.

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Storage

After baking your turnip gratin, allow it to cool to room temperature for about 1-2 hours. Do not leave it out at room temperature for an extended period.

Transfer the cooled gratin to an airtight container or cover the baking dish with plastic wrap or aluminum foil. Place it in the refrigerator. Make sure to seal it well to prevent air and moisture from getting in.

Turnip gratin can be stored in the refrigerator for up to 3-4 days. After this time, it's best to discard any leftovers to ensure food safety.

Reheating

When you're ready to enjoy your leftover turnip gratin, reheat it in the oven at a low to moderate temperature (around 325-350°F or 160-175°C) until it's heated through. You can cover it with aluminum foil to prevent excessive browning.

Recipe Tips

  • To ensure even cooking, slice the turnips into thin, uniform rounds. A mandoline slicer can be a handy tool for achieving consistent thickness. (I will confess that a mandoline scares me so I use a sharp knife and steady hand!).
  • Some recipes recommend parboiling the turnip slices for a few minutes before assembling the gratin. This can help reduce the overall baking time and ensure that the turnips are tender.
  • Consider the size of your baking dish. A wider and shallower dish will result in more surface area for browning and crisping on top, while a deeper dish may require longer baking times.
  • Consider the size of your baking dish. A wider and shallower dish will result in more surface area for browning and crisping on top, while a deeper dish may require longer baking times.
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How to serve keto turnip gratin

Serving turnip gratin is a delightful experience, and it pairs well with various main dishes.

For a touch of color and flavor, consider garnishing each portion with a sprinkling of fresh herbs, such as chopped parsley, chives, or thyme leaves. A light dusting of grated nutmeg can also add a fragrant touch.

Turnip gratin pairs well with various proteins, making it a versatile side dish. Some excellent main dish options to serve alongside turnip gratin include:

  • Roast chicken or turkey
  • Grilled or roasted meats, such as steak, pork chops, or lamb
  • Baked or grilled fish, such as salmon or trout
  • Vegetarian options like a mushroom risotto, vegetable stir-fry, or a hearty salad

WATCH THE RECIPE

More keto turnip recipes

For lovers of turnips or anyone looking for a low carb substitute for potato, try these other recipes:

Moussaka with Turnips

Turnip Fries

Hasselback Turnips

Turnip Tart

Turnip Gratin Dauphinoise - Divalicious Recipes (10)

Turnip Gratin Dauphinoise

Angela Coleby

Layers of seasoned turnips are baked in a creamy sauce for a delicious low carb side dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Side Dish

Cuisine Low Carb

Servings 4 Servings

Calories 215 kcal

Ingredients

  • 1 oz Butter unsalted
  • 1 Garlic clove finely chopped
  • 16 oz Turnips
  • 1 teaspoon Nutmeg ground
  • 150 ml Cream heavy/double
  • 150 ml Water
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Preheat the oven to 200C/400F degrees.

  • Mix the butter with the crushed garlic and use ¼ of it to grease a shallow casserole dish.

  • Peel the turnips and cut into thin slices. Put into a bowl and season with the salt, pepper and nutmeg. Mix well to ensure that all pieces of turnip are coated with the seasoning.

  • Layer the turnip slices in the casserole dish. Pour the cream and water over the top and dot with the remaining garlic butter.

  • Cover with foil and bake for 1 hour, removing the foil about 20 minutes before the end of the cooking time.

  • Eat and enjoy

Notes

Makes 4 servings at 7g net carbs per serving.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1servingCalories: 215kcalCarbohydrates: 9gProtein: 2gFat: 20gFiber: 2g

The information shown is an estimate provided by an online nutrition calculator.

Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Roasted Red Cabbage
  • Keto Baked Beans
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Turnip Gratin Dauphinoise - Divalicious Recipes (2024)

FAQs

Is potato gratin the same as dauphinoise? ›

Potatoes au gratin are slices of pre-cooked (usually boiled) potato cooked in cream and topped with cheese which makes the gratin. Gratin Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. Dauphinoise traditionally does not contain any cheese.

What is a substitute for cream in gratin? ›

Fortunately, you can still make a delicious gratin dauphinoise without cream. Substitute fat-free or non-dairy milk, a small amount of light butter, and plenty of herbs and spices so you wind up with a tasty dish that you don't have to feel guilty about eating.

What does dauphinoise mean in French? ›

Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped potatoes.

What do you eat with dauphinoise potatoes? ›

Although very rich itself, I think dauphinoise potatoes works really well with rich meats such as roast lamb, steak or beef shortribs. However, it will also go perfectly with baked salmon (you could add a little lemon zest to the salmon to cut through the creaminess of the potatoes).

Is evaporated milk the same as heavy cream? ›

Evaporated milk is an ideal heavy cream substitute in recipes that use heavy cream as a liquid. It won't whip well, but it's a great way to add moisture to baked goods. Substitute an equal amount of evaporated milk for heavy cream. Best for: baking.

What is the US equivalent to double cream? ›

The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.

Can I use Greek yogurt instead of heavy cream? ›

Use Greek Yogurt When You're Low on Your Favorite Dairy Ingredients. If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.

What is the difference between potato pave and dauphinoise? ›

Potatoes dauphinoise is made with thicker slices of potatoes arranged in a shallower baking dish and has a larger proportion of liquid to the potatoes. Potato pavé uses very thin slices of potato and layers them in a precise manner in a loaf pan so the dish is taller and the slices almost melt into one another.

Why is it called gratin dauphinois? ›

fɪˈnwɑː/ GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.

What is the difference between dauphinoise potatoes and scalloped potatoes? ›

Dauphinoise potatoes fall somewhere between scalloped potatoes and gratin, as the spuds aren't precooked, though they do include cheese. However, traditional versions of dauphinoise are cheese-free, making them essentially the same as scalloped potatoes.

Are scalloped potatoes the same as potato gratin? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

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