This creamy and comforting scalloped dish is a perfect paleo and dairy-free alternative to classic scalloped potatoes. Using tender turnips or hearty rutabagas, it’s baked in a rich coconut milk sauce with savory herbs for a crowd-pleasing side dish that’s both healthy and delicious.
Serves: 6 Prep time: 20 minutes Cook time: 50 minutes
Ingredients
• 2½ lbs turnips or rutabagas
• 1½ tsp coconut oil, plus more for greasing the dish
• 1 medium onion, minced
• 1 clove garlic, minced
• 1 tsp fresh thyme, minced
• 2 cups full-fat coconut milk (from a can)
• 2 bay leaves
• Sea salt and freshly ground black pepper, to taste
• 2 tsp tapioca starch or arrowroot starch
• 1 tbsp water
• 3 tbsp coconut milk (additional)
• 2 ounces paleo-friendly cheddar-style cheese, grated (see note)
Note on Cheese: For a dairy-free cheesy flavor without a specific paleo cheese recipe, you can substitute with ¼ to ⅓ cup of nutritional yeast.
Instructions
1.Prepare the Vegetables and Oven:
Adjust an oven rack to the middle position and preheat to 450°F (230°C).
Grease an 8-inch square baking dish with coconut oil.
Peel the turnips or rutabagas and slice them very thinly, about ⅛-inch thick. A mandoline slicer is excellent for this.
2.Sauté the Aromatics:
In a Dutch oven or large pot, melt 1½ teaspoons of coconut oil over medium heat.
Add the minced onion and ½ teaspoon of sea salt. Cook, stirring occasionally, for 5 to 7 minutes until the onion has softened.
Stir in the minced garlic and fresh thyme and cook for 30 seconds more until fragrant.
3.Simmer the Vegetables:
Gently add the sliced turnips/rutabagas, 2 cups of coconut milk, and the 2 bay leaves to the pot. Stir to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10 minutes. The vegetables should be partially tender; a paring knife can be inserted with some resistance.
4.Create the Cream Sauce:
Remove the pot from the heat and discard the bay leaves.
In a small bowl, whisk the tapioca or arrowroot starch with the 1 tablespoon of water to form a smooth slurry.
Stir the slurry into the turnip mixture. Return the pot to the stove and bring it back to a simmer, allowing the sauce to thicken slightly.
5.Assemble and Bake:
Once the sauce has thickened, remove it from the heat. Gently stir in the additional 3 tablespoons of coconut milk, 2 tablespoons of the grated cheese, and ¼ teaspoon of black pepper. Be careful not to break up the vegetable slices.
Carefully transfer the mixture to your prepared baking dish and spread it into an even layer. Sprinkle the remaining cheese over the top.
Cover the dish tightly with aluminum foil and bake for 20 minutes until bubbling around the edges.
6.Brown and Serve:
Remove the foil and continue to bake for another 10 to 15 minutes, until the vegetables are completely tender and the top is golden brown.
Allow the dish to cool and set for at least 10 minutes before serving.
