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Home » Recipes » Side Dishes » Potato and Pumpkin Gratin

Potato and Pumpkin Gratin

September 28, 2015 By Joana Oliveira

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Potato and Pumpkin Gratin #lowfodmap
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.

Potato and Pumpkin Gratin #lowfodmap
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 🙂

Potato and Pumpkin Gratin #lowfodmap

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!

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4.41 from 5 votes

Potato and Pumpkin Gratin

A low FODMAP potato and pumpkin gratin recipe with homemade béchamel sauce. Light, comforting and easy to digest, it's the perfect autumn side dish.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Side Dish
Cuisine: Low Fodmap
Keyword: Gratin, potatoes, pumpkin
Servings: 2 people
Author: My Gut Feeling

Ingredients

  • 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

Instructions

  • 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.
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

Filed Under: Side Dishes, Vegetarian Tagged With: béchamel sauce, gratin, potatoes, pumpkin, thanksgiving

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About Me

Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here you can find low FODMAP recipes and tips. Hope you enjoy!


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