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.
Servings: 2 people
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.