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Last Updated on October 3, 2024 by Tracy

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.

Tasty Scalloped Potatoes with Root Vegetables

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.

How to make Scalloped Potatoes with Root Vegetables

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.