Low Carb Faux Scalloped Potatoes Recipe

Name: Low Carb Faux Scalloped Potatoes
Prep time: 20M
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 16 fresh turnip FNDDS; 0.333 heavy whipping cream USDA; 1 table salt USDA; 0.5 black pepper, ground USDA; 0.25 butter, unsalted USDA; 1 coconut flour, finely ground, organic King Arthur Flour; 0.5 fresh yellow onion USDA; 0.75 almond milk, unsweetened FNDDS; 1 fresh chives FNDDS

5.5g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 2
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.6g

Protein

13.1g

Fat

2.2g

Fiber

149cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

16 oz fresh turnip FNDDS
0 1/3 cup heavy whipping cream USDA
1 tsp table salt USDA
0 1/2 tsp black pepper, ground USDA
0 1/4 cup butter, unsalted USDA
1 Tbsp coconut flour, finely ground, organic King Arthur Flour
0 1/2 cup fresh yellow onion USDA
0 3/4 cup almond milk, unsweetened FNDDS
1 Tbsp fresh chives FNDDS

DIRECTIONS

Heat oven to 350°F. Lightly butter a 9-inch by 9-inch (or two quart) baking dish.
Thinly slice onion. In a medium skillet over medium heat, melt one tablespoon butter. Sautee onion until wilted and becoming translucent, about 3 minutes. Set aside.
Peel turnip and thinly slice, resulting in about 4 cups sliced turnip. Layer 1/3 of the sliced turnips on the bottom of the prepared baking dish. Top with one third of the cooked onions, sprinkle evenly with 1 teaspoon coconut flour, 1/3 teaspoon salt, a big pinch pepper, and 1 tablespoon butter cut into small pieces. Repeat layers until all the turnips, onions, coconut flour, salt and pepper are used.
In a small bowl, whisk together almond milk and cream. Evenly pour over the turnips and bake for 45-60 minutes, until top is golden and turnips are tender.
Garnish with minced chives and serve while warm. Each serving is roughly ½ cup.

Cooking Tip

A key to this recipe is evenly, and thinly sliced onions and turnips. This allows the dish to cook evenly, resulting in tender, savory turnips. Using a mandolin slicer is a great option but be sure to use the finger guard to keep all your digits! When choosing turnips for this recipe, consider that smaller, younger turnips can be less bitter than larger options, so they can be a better option.