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
- 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.