Keto-friendly Turnip and Rutabaga Casserole

1 tablespoon softened organic butter

2 cups heavy whipping cream (organic preferred)

1½ teaspoons kosher salt

½ teaspoon fresh-ground black pepper

¼ teaspoon dried marjoram

¼ teaspoon dried thyme

1¼ pounds small organic turnips, peeled and thinly sliced

1¼ pounds organic rutabaga, peeled and thinly sliced

1 small onion, peeled and very thinly sliced

1 heaping cup (about 5 ounces) grated Gruyere cheese

½ cup (1¾ ounces) grated parmesan cheese (Parmigiana-Reggiano, preferred)

¼ cup chopped parsley

Place oven rack in the center position and begin heating the oven to 375 degrees. Place a sheet of heavy-duty aluminum foil on the rack under the rack on which you'll be baking the gratin to catch any spillover.

In a medium mixing bowl whisk together the whipping cream, salt, pepper, thyme, and marjoram until combined. Set aside.

Smear the interior bottom and sides of a large (12-inch) seasoned iron skillet with softened butter.

Arrange the turnips, rutabagas and onion slices in the skillet in overlapping layers. Pour the cream mixture over the sliced vegetables. Heat the skillet over medium-high heat until the cream just begins to simmer; it will start to bubble-up around the edges first.

Distribute the cheeses evenly over the vegetables and bake until the top is browned and bubbly, about 30 to 40 minutes. (If you wonder whether the vegetables are cooked, carefully pierce them with a toothpick; if they offer resistance, bake for 5 minutes more).

Remove the skillet from the oven, sprinkle casserole with parsley and let it sit for 10 minutes before serving.

Serves 8 as a side dish.

Nutrition values per serving: 368 calories (76.4 percent from fat), 31.2 g fat (19.1 g saturated fat), 13.1 g carbohydrates (9.9 net carbs), 7.2 g sugars, 3.3 g fiber, 10.5 g protein, 111 mg cholesterol, 450 mg sodium.

SaltSense: Omitting the kosher salt reduces the sodium per serving to 239 milligrams.

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