Scalloped Faux Tatoes/Turnips (Low Carb) – a delicious recipe with onion, whipped philledelphia cream cheese, heavy cream, grated cheese, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 350 degrees.
2
spray cooking spray on the bottom of your baking dish so they don't stick.
3
Peel and thinly slice turnips and onions - its best if you have a mandolin - they need to be thin.
4
In a separete bowl - combine your philly and cream and add your spices - you can jazz these taters up with garlic and some heat or you can just go plain with salt and pepper- whisk these ingredients together as best you can to combine the philly and cream.
5
lay a layer of turnip on the bottom - followed by a layer of onions followed by a layer of cheese - then continue until you have used all your ingredients.
6
make sure you end with turnip on the top.
7
Pour your cream mixture gently over the top- wiggle your layers around so that the moisture gets down to the bottom and all through the ingredients.
8
If you think there should be a little more cream - by all means add more.
9
Top off with a sprinkle of what ever spices you are using (salt, pepper, garlic, mixed seasonings etc).
10
bake for 1 1/2 hours or until a fork goes through the tatoes easily -.
11
serve and enjoy.
519
kcal
Calories
48
g
Fat
6
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 turnips (not rutabega), 1 onion, 1 cup whipped philledelphia cream cheese (onion flavor, one whole container), ½ cup heavy cream, and more.
Yes, Scalloped Faux Tatoes/Turnips (Low Carb) falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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