This Scalloped Root Vegetable Casserole is beautiful and delicious. Loaded with a variety of Idaho® potatoes, turnips, and cheese, this is a crowd pleaser.
Scalloped Potato Casserole With Root Vegetables
The fabulous folks at Idaho Potato asked me to make a beautiful side dish that included a variety of root vegetables, and I created this Scalloped Potato Casserole. The sweet potato slices add a rich color and the mixture of potatoes and the turnip make this dish a perfect addition to your next gathering, holiday or family meal.
Now, I will openly admit that this recipe does take a few to prep, as you have to slice all those potatoes and root vegetables, but trust me, it’s totally worth it.
Once your potatoes and vegetables are sliced, you will make the sauce. With only a few ingredients, this garlic-y, creamy deliciousness will be ready in just a few moments.
Now that your potatoes and root vegetables are sliced (cut them nice and thin or use a mandolin if you have one) and your sauce is prepped, it’s time to get messy.
Since you want each slice of potato and root vegetable to be covered in that garlic-y, creamy deliciousness, I recommend adding coating each one, using your hands. I put half of the potatoes and turnips into a large bowl then slowly added about 1/3 of the cream mixture into the bowl with the potatoes and turnips until coated well.
Using your hands place the coated potato and turnip slices into the baking pan, vertically. Make sure the slices are close together. Add another ⅓ of the cream mixture to the remaining potatoes and turnips, coat well. Layer them into the baking dish.
I like placing the slices up right, commonly known as “hasselback”, I just think it looks prettier. You can, of course, layer yours anyway you like 🙂
Once all your slices are in your prepped 9×13 baking dish, you pour on the remainder of the cream mixture and toss them into the oven at 400 degrees. The total baking time is about 1.5 hours.
Now, here is my Scalloped Potato Casserole With Root Vegetables Recipe. Be sure to Print It and Pin It so that you can make it again and again.
- 4 large russet Idaho® potatoes, sliced thin, approximately ⅛ inch
- 3 red Idaho® potatoes, sliced thin, approximately ⅛ inch
- 2 sweet potatoes, sliced thin, approximately ⅛ inch
- 3 turnips, sliced thin, approximately ⅛ inch
- ½ tablespoon butter
- 1 small onion, diced
- 2 garlic cloves, diced
- 2 packages of whipped chive cream cheese
- 16 oz. heavy cream
- 1 teaspoon black pepper
- 2 teaspoon of salt, more to taste
- Grated Parmesan cheese and diced chives for garnish
- Preheat oven to 400° F.
- Slice the potatoes and turnips and set aside in a large bowl.
- In a medium, non-stick skillet, heat ½ tablespoon butter over medium heat. Add the diced onions and garlic, saute until translucent.
- Add the cream cheese, heavy cream, salt and pepper to the skillet. Bring to a simmer and stir until smooth.
- Turn off heat.
- Spray a 9x13 baking pan with non-stick cooking spray.
- Put half of the sliced potatoes and sliced turnips into a separate large bowl.
- Slowly add ⅓ the cream mixture into the bowl with the potatoes and turnips until coated well.
- Using your hands place the coated potato and turnip slices into the baking pan, vertically, making sure the slices are close together.
- Add another ⅓ of the cream mixture to the remaining potatoes and turnips, coat well. Layer them into the baking dish.
- Once all the slices are in the baking pan, pour the remainder of cream mixture into the baking pan.
- Cover the pan with aluminum foil and place in the oven for 30 minutes.
- After 30 minutes remove the foil and bake for an additional 40 minutes.
- Remove from oven, sprinkle on Parmesan cheese and bake for an additional 15 - 20 minutes. Sprinkle on chives right before serving if desired.
I hope you enjoy this Scalloped Potato Casserole With Root Vegetables as much as we do!
Have you ever made Scalloped Potatoes before?
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