Rich and creamy Turnip au Gratin makes the best low carb potato substitute! Thinly sliced turnips are paired with a cheesy Alfredo-style sauce and baked to perfection.
Preheat the oven to 375ºF. Using a mandolin slicer, slice the turnips about ⅛ inch thick.
In a large saucepan, heat 1 tablespoon of the butter. Add half of the turnip slices and toss to coat in the butter. Cook 3 minutes, stirring frequently and making sure to separate the individual slices.
Arrange the turnips in an 8 or 9 inch ceramic baking dish in an overlapping pattern and season with salt and pepper. Repeat with the remaining butter and remaining turnip slices.
Add the garlic to the pan and sauté in the butter until fragrant, about 30 seconds. Stir in the heavy cream and cook until it simmers, then stir in the Parmesan. Season to taste with salt and pepper and then whisk in glucomannan.
Pour the cream mixture over the turnips and cover the whole baking dish with foil. Bake 35 minutes. Remove the foil, sprinkle with cheese, and bake another 10 to 15 minutes, until the turnips are tender.
Turn on the broiler and broil 1 to 3 minutes to brown up the top, if desired.
Notes
Storage information: Store the gratin, tightly wrapped, in the fridge for up to 5 days. Then gently re-warm it in the oven or the microwave. You can also freeze turnip au gratin for several months. Let it thaw