Scalloped Turnips

Side DishFavorite WinterVegetarianTurnip

Baked scalloped turnips! Sliced turnips and onions baked in milk and cream with salt and pepper.

Photography Credit: Elise Bauer

Okay, so not everyone loves turnips as much as we do. But even if you aren’t the biggest fan of that radishy root, this recipe might just turn you around!

Not surprisingly, cream, butter and onions bring out the savory best in turnips. Recipe is adapted from one of my favorite veggie cookbooks – The Victory Garden Cookbook.

This is a very simple casserole with layers of thinly sliced turnips and sautéed onions, dotted with butter, and doused in milk and cream.

It works best with tender young turnips, as they are less bitter than larger, older turnips. But in either case the milk and cream will help offset any bitterness from the turnips.

You bake them until they are tender, bubbly and browned.

Scalloped Turnips Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 6


  • 4 Tbsp butter
  • 1/2 cup thinly sliced onions
  • 4 cups peeled, thinly sliced turnips
  • 2 Tbsp flour
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 3/4 cup milk
  • 1/3 cup cream


1 Preheat oven, prepare casserole dish: Preheat oven to 350°F. Butter a 1-quart casserole dish.

2 Sauté onions: Melt 1 Tbsp butter and lightly sauté onions until just wilted.

3 Layer turnips, onions in casserole: Layer a third of the sliced turnips in the casserole dish; top with a third of the onions; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter.

Repeat this layering twice.

4 Mix milk and cream together and pour over the turnips.

5 Bake: Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

18 Comments / Reviews

No ImageScalloped Turnips

Did you make it? Rate it!

  1. Sheila

    So delicious! I wish I knew how much calories in this dish.


    Show Replies (1)
  2. Mary

    Made for Thanksgiving used 1/2 rutabaga and 1/2 turnips. Unless you slice very thin the cooking time is much longer. I needed to cook a total of 2 hours to get tender. I doubled recipe. Not sure if butter should be salted or unsalted ?


  3. Edith

    I got some salad turnips from our CSA farm that I hadn’t used. I tried this recipe and my husband is still raving about it. He wanted to know if he could eat what ever was leftover. I sprinkled a bit of shaved Parmesan over the top of the casserole and thought it added a nice touch. Great recipe!


  4. Alison

    I have been eating this recipe for years – my mother had it on the table for At least 2 holidays a year. She died last June, and I wanted to surprise my dad with it for Easter. Needed some of the minor details that I couldn’t remember – so glad this was here! :)


  5. Lynne Doyle

    I made it tonight it was delicious! Turnip is my new favorite vegetable.


View More
Scalloped TurnipsScalloped Turnips