Scalloped Rutabaga

This dish was inspired by Kent Altena’s Low-Carb Scalloped “Potatoes” which appears in Jennifer Eloff’s latest cookbook, Low-Carbing Among Friends.  Many of you are familiar with Kent’s (Bowulf) low-carb recipe videos:  This is but one of many exciting new recipes you will find in Jennifer’s cookbook.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or:

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

Kent’s original dish was made with thinly sliced jicama and some chopped ham, which in its own right was quite good.  But I decided to see what it would be like made with sliced rutabaga (closer to potato texture to me) and no ham. Rutabagas are known as “swedes” in some parts of the world.  This dish came out fantastic!  My thanks to Kent for putting this idea into my head.  I also reduced the chicken broth and added chopped green onion to his original creation because I love green onion in anything potato-like.  Mmmm. This dish isn’t suitable until the starchier vegetable rung of the Atkins OWL ladder, but the difference in carbs for 2 oz. of either is just .6 net carbs……..not a very large increase in carbs in my opinion.   My recipe is half the volume of his original recipe as there are only two of us.  But you can double my recipe if you have a big family.  I would not recommend freezing this dish as the cream cheese will likely break down a bit when frozen, which can be visually off-putting.  Flavor, however, will not be harmed by freezing.


12 oz. rutabaga, peeled and thinly sliced

3 green onions, chopped

4 oz. cream cheese, softened

¼ c. sour cream

1/3 c. chicken broth

Dash each salt and black pepper

5 oz. grated Cheddar cheese

DIRECTIONS:  Preheat oven to 350º.  Grease an 8″ square baking dish with a dab of butter or coconut oil. Peel the rutabaga with a carrot peeler.  This will work even if it has been wax coated by the grocer.  Slice it wafer thin.  I use a mandoline to do this, or you can use a food processor’s slicing blade.  Mix softened cream cheese and sour cream in a large bowl.  Stir in chicken broth, seasoning and cheese.  Finely chop and add the green onion and rutabaga.  Stir in 3 oz. of the grated Cheddar cheese, reserving the other 2 oz. for later.  When well-mixed, scrape it all into the greased baking dish and pop into a 350º oven for initially 30 minutes.  Remove and add remaining cheese evenly on top and put back into oven to bake for another 40 minutes.  Cool and serve with your favorite meats.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

192 calories

15.43 g  fat

6.63 g  carbs, 1.45 g  fiber, 5.18 g  NET CARBS

7.52 g  protein

372 mg sodium

280 mg potassium

20% RDA Vitamin A, 15% B12, 19% C, 17% calcium, 24 % phosphorous, 16% riboflavin and 13% zinc

14 thoughts on “Scalloped Rutabaga

  1. Rhonda

    I can’t believe I’ve been low carving for eight months and just stumbled on your blog yesterday! I tried this recipe tonight and it is a winner! Hubby loved it with corned beef cooked in my instant pot. He said he’d rather have this than scalloped potatoes and he’s not eating low carb (yet)! Great comfort dish. Thank you!

    1. WELCOME TO THE SITE, Rhonda! We love this rutabaga dish, too. Goes particularly nice with ham or corned beef. So glad it was your husband’s foray into the low-carb arena. There really are good recipes out there. I’ve converted most of my life-long comfort foods, so have fun browsing the categories or with the very good search engine here at WordPress.

      1. I may have misunderstood Rhonda’s post, “S”, but I think she only cooked the corned beef in the IP. Not sure you could do the rutabaga dish in an IP.

  2. Sheila Wright

    Thanks to Mr Kent for the inspiring of YOU.. when we all work together it will all come together… I have just went over and ordered my book.. and sent the info out to my other Low Carb Buddies so I hope that will help jump the sales of this book for everyone.. each one of the Folks that added to this book are… AWESOME.. and I do hope this book FLYS OFF THE SHELVES for all of us..
    have a blessed day
    sheila in GA

    1. I hope the book is successful for them, too, Sheila. Some wonderful recipes there. I’m not a recipient of that success, beyond the honor and exposure of my two recipes amongst those of these talented cooks. Thank you for “spreading the word” to other low-carbers! They won’t be sorry they bought this one!

  3. I make a version of this. Rutabagas are higher in carbs than turnips so I use turnips plus they don’t have as strong a flavor. Many people, even the grocery store, are confused and you will often find rutabagas in a bin marked turnip. Here are photo comparisons. Don’t know if you need a yahoo account to view them but I’ll just post the link anyway, hope it works:

    1. WELCOME to my site, Sue! Thanks for pointing out those grocery stocking patterns to my readers. I can spot the difference easily myself, but you’re right some stores mis-sign them. And I think the ability to tell them apart gets more difficult the larger/more mature they are!

      Though rutabaga’s ARE higher in carbs, not by much IMO. 2 oz. rutabaga has 4.6 carbs, 1.4 fiber and 3.2 net carbs; 2 oz. turnip has 3.6 carbs, 1.0 fiber and 2.6 net carbs. For me, the differernce between 3.2 and 2.6 is minimal and sooo worth it, because I find them more like real potatoes in both flavor and texture than turnips. And the all-too-familiar “turnip bite” NEVER comes through using rutabagas, IMO. But that said, knowing they are slightly higher in carbs is very important for folks still in the Atkins Induction phase.

  4. Stevie

    This looks like a definite winner Peggy. I will try it next week. We ate our rutabaga tonight mashed with a turnip butter to go with a chuck roast, but I will try it this way next time. I use turnips frequently instead of potatoes and was going to make fritters/hash browns with my other one. Now I’m rethinking…lol.

    1. Think you’ll like this dish, Stevie. I just love rutabaga for so many things I don’t like turnips for. Rarely get a “bite” with a rutabaga (usually only the overly large/mature ones, so I buy the small-medium sized rutabagas).

    1. No, thank YOU, Kent, for the perfect ratio on the dairy in this. The chicken broth I would have never thought to add! I’ve never been too good with scalloped potatoes, as I wasn’t very fond of cheese until I got married, and only gradually got to where I like dishes like scalloped potatoes. Your blend was PERFECT for my palate. You’ll like working with rutabagas. Peel easily with a carrot peeler! They make a wonderful “potato” puree, with or without carrot puree added into the mix. My mom made that a lot. But sliced for dishes like this, or diced in soups and chowders is just divine. Great in hash, too! And with only a .6 NC difference from turnips for 2 oz. it isn’t really much carb-pricier IMO.

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