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.
Tips for Slicing Root Vegetables
- Use a Mandoline: If you have one, a mandoline slicer is your best friend for this recipe. It ensures that all your slices are the same thickness, which helps them cook evenly and creates that professional-looking layered effect.
- Sharp Knife: If you don’t have a mandoline, a sharp knife will work just fine. Take your time and make sure to cut each vegetable to about ⅛-inch thick. This thickness helps the vegetables absorb the creamy sauce and become tender during baking.
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.
Prep in Advance
If you’re preparing this dish for a holiday gathering or dinner party, consider slicing your vegetables ahead of time and storing them in cold water to prevent browning. Just make sure to pat them dry before coating them with the cream mixture.
Perfect Pairings for Scalloped Root Vegetable Casserole
- Roast Chicken or Turkey: The creamy and rich flavors of the casserole are the perfect complement to roasted poultry, making this a wonderful addition to your holiday table or Sunday roast.
- Grilled or Roasted Pork: The slight sweetness from the sweet potatoes and the savory richness from the cream cheese make this dish an excellent match for pork chops, tenderloin, or a pork roast.
- Vegetarian Spread: For a fully vegetarian meal, pair this casserole with a crisp salad, roasted Brussels sprouts, or sautéed greens. It’s filling enough to be a main course on its own for vegetarian guests.
What wine pairs well with scalloped potatoes?
A Chardonnay with buttery notes or a medium-bodied Pinot Noir would complement the creamy, garlicky flavors of the casserole beautifully.
How to Store Leftover Scalloped Root Vegetable Casserole
Refrigerating Leftovers
Allow the casserole to cool completely before transferring it to an airtight container. Leftovers can be stored in the refrigerator for up to 3-4 days. If you plan to reheat the casserole, place individual portions into microwave-safe containers for easy reheating.
Freezing Leftovers
f you want to freeze your casserole for longer storage, ensure it’s fully cooled before wrapping it tightly in plastic wrap or aluminum foil, followed by placing it in a freezer-safe container or heavy-duty freezer bag. Properly stored, it can last up to 2-3 months in the freezer.
What’s the best way to reheat leftovers?
- Microwave: Yes, you can reheat it in the microwave! For individual portions, microwave on high for 2-3 minutes. If it’s not hot enough, stir and heat in 30-second intervals until warmed through.
- Oven: For a crispier texture, reheat in the oven at 350°F for 20-25 minutes.
- From Frozen: If you’re reheating directly from the freezer, thaw in the fridge overnight, then microwave as mentioned above or bake in the oven at 350°F for 30-40 minutes.
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.
Scalloped Potato Casserole With Root Vegetables
This Scalloped Root Vegetable Casserole is beautiful and delicious. Loaded with a variety of Idaho® potatoes, turnips, and cheese, this is a crowd pleaser.
Prep Time30 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time2 hours hrs
Servings: 8 – 10
Author: Tracy @ havinfunsaving.com
- 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
Get Recipe IngredientsPreheat oven to 400° F.
Slice the potatoes and turnips and set aside in a large bowl.
In a medium, non-stick skillet, heat 1/2 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 9×13 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.
Enjoy!
I hope you enjoy this Scalloped Potato Casserole With Root Vegetables as much as we do!
Looking for more delicious potato recipes?
Crockpot Baked Potatoes
Loaded Cowboy Baked Potatoes
Baked French Fries with Sriracha Dipping Sauce
This recipe was originally seen on Idaho Potato, be sure to follow Idaho Potato on Facebook, Twitter, and Pinterest for recipe inspiration and more.
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Have you ever made Scalloped Potatoes before?
