A take on the French gratin dauphinois, this dish is made with thinly sliced pumpkin and potatoes and baked with a rich béchamel and fresh thyme for a comforting autumn bite.
By Joana Oliveira
This recipe is inspired by the French Gratin Dauphinoise, typically made with thinly sliced and layered potatoes and cream. But the version I´ve created is instead made with the very famous French béchamel sauce.
This potato and pumpkin gratin is the perfect autumn side dish and can also be served as a main dish. So comforting and yummy!Print
My name is Joana and I am a passionate foodie on a food sensitivities friendly diet. My Gut Feeling blog features mainly gluten free, dairy free and low FODMAP recipes. For more info please visit: