Keto Scalloped "Potatoes"
Preheat oven to 400°
Grease a 9x13" pan
Melt in a pan:
3 tbsp butter
Add:
1 small onion chopped
1/4 cup bacon, chopped
Saute for 5 mins.
Add:
4 cloves of garlic (minced)
Saute 1-2 mins until soft.
Whisk in:
1/2 tsp Xanthan Gum
Stir for 1 min until mixed well.
Add slowly:
1 cup chicken stock
Stir as you add, until smooth and well mixed
Add:
1 cup half and half cream
1 cup water
1 tsp dried thyme
1/2 tsp each sea salt & pepper
Stir until mixed well and cook for 2 mins until thickened.
Remove sauce from heat and set aside.
In Greased Pan, layer evenly:
3 cups turnip, sliced thin
Top evenly with:
1/2 of the sauce mixture
1 cup shredded Gouda cheese (shown with marble)
1/2 cup fresh Parmesan cheese
Layer evenly with:
3 cups turnip, sliced thin
Top evenly with:
Remaining half of the sauce mixture
1 cup shredded Gouda cheese (shown with marble)
Cover the pan with aluminium foil and bake in the oven for 30 mins. Remove the foil and cook for an additional 25 mins, or until the potatoes are soft. Remove from the oven and cool for 10-15 mins.
Serve & Devour
*tip-put the Gouda in the freezer for 30 mins prior to grating and use the large holes on your grater*