Cheesy ‘Nips – Scalloped Faux Potatoes

You know Easter is approaching when you see pastel colored eggs in the dairy case at the grocery store, the meat department is well stocked with hams and you can’t leave the store without running into a variety of candies and chocolates shaped like bunnies and chicks. Beyond all the sweet treats that Easter traditionally brings I can’t help but think of a dish that Mom used to make – Scalloped Potatoes. You can never go wrong with when something is baked in a cheesy sauce. Growing up I was never really into Ham (I’ve since found a special place in my heart for it) and so I always looked forward to my Mom’s signature dish.

I decided to try an Ultra Low-Carb version with turnips and to our pleasant surprise they were scrumptious! Mary is my official taste-tester and nothing gets shared here without her approval. So of course I was little nervous when I asked her to give these Scalloped Faux Potatoes a try. The trouble with turnips is that can be bitter, so peeling them before hand is very important since the skin is usually the most bitter part. You also want to find ones that are firm to the touch. Since turnips aren’t a hot commodity they aren’t usually well stocked at the store. More often than not I’ll find ones that are slightly soft and those are not what you want to use! The turnips acted just like traditional potatoes and after an hour in the oven (the longest hour EVER!) they turned out perfect! Gooey, cheesy, cut-it-with-a-fork perfect! I wanted to try a simple version first, to make sure that they’d turn out alright before getting fancy. Now that I know how good they are I’m going to try them with another kind of cheese and top them with bacon bits! Easter never tasted so good. Let us know what you think! And if you try your own version please share it with the rest of us in the comment section below! For more Ultra Low-Carb recipes like this, check out our Transforming Recipes Cookbook!