Today´s recipe is inspired by the very French Gratin Dauphinoise, typically made with thinly sliced and layered potatoes and cream. But you know that when we see the word cream in a recipe, besides the calories, it usually has too much dairy, making it impossible to digest. For this low FODMAP potato and pumpkin gratin, I’ve created a low fodmap white sauce, inspired by the also very famous French béchamel sauce.
Besides the traditional potatoes, I’ve added japanese pumpkin, for less calories and a richer source of nutrients. Ok, and also because I love pumpkin and wanted to try it in a gratin for a long time 🙂
This potato and pumkin gratin is the perfect Fall side dish. It can also be served as a main dish. In this case I suggest a green or, if you like the flavour, this Belgian endive salad. So comforting and yummy!
Potato and Pumpkin Gratin
- 5,3 oz | 150g potatoes cut in thin round slices
- 5,3 oz | 150g japanese pumpkin thinly sliced
- 2 tbsp butter
- 2 tbsp cornstarch
- 1 cup 9oz | 250 ml lactose free milk
- 1 1/2 tsp of salt
- Pinch of nutmeg
- Pinch of black pepper
- Fresh thyme optional
- Start by placing the thinly sliced potatoes and pumpkin by layers in a gratin dish and set aside.
- For the béchamel, use a medium saucepan to heat the butter over medium-low heat until melted. Add the cornstarch and stir until smooth. Cook until the mixture turns light golden, about 5 minutes.
- Meanwhile, heat the milk and add it to the butter mixture in three times, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt, nutmeg and pepper, and pour it over the potatoes and pumpkin.
- Preheat the oven to 350ºF/ 180ºC.
- Transfer gratin dish to oven, and bake for 45 minutes to one hour.
- Top with fresh thyme and serve.