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Scalloped turnips or rutabagas give the classic potato gratin a paleo makeover. Paper-thin root vegetables simmer in coconut milk with onion, garlic and thyme, then bake under a golden lid of dairy-free cheese. Creamy, savory, and every bit as comforting as the original.
Pro Tips
- Slice the turnips or rutabagas very thinly — about ⅛ inch. A mandoline slicer is excellent for this, and even slices are what make the dish cook uniformly.
- Sauté the minced onion with the salt for a full 5-7 minutes before the garlic and thyme join; sweet soft onions are the sauce's foundation.
- Simmer the slices covered about 10 minutes until just partially tender — a paring knife should meet some resistance. They finish cooking in the oven.
- Whisk the tapioca starch and water into a smooth slurry before stirring it in; it thickens the coconut milk into a proper cream sauce in one simmer.
- Bake covered 20 minutes, then uncover for 10-15 more until the top is golden — and rest the dish 10 minutes so the sauce sets before serving.
Frequently Asked Questions
Turnips or rutabagas — which should I use?
Either works. Turnips are lighter and slightly peppery; rutabagas are sweeter and heartier. Both turn silky under the coconut milk sauce.
What can I use instead of paleo cheese?
The recipe's note offers ¼ to ⅓ cup of nutritional yeast for a dairy-free cheesy flavor without any specialty product.
Why par-cook the vegetables in coconut milk?
The gentle simmer flavors the slices all the way through and starts the sauce. Oven-only scalloped roots stay bland in the middle.
Why let it cool before serving?
Ten minutes of rest thickens the sauce around the slices — the difference between creamy scalloped vegetables and a puddle on the plate.
Recipe Card
Ingredients
Method
- 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.
