Thyme, Pumpkin, and Potato Gratin

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

Thyme, Pumpkin, and Potato Gratin

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.

Thyme, Pumpkin, and Potato Gratin

This potato and pumpkin gratin is the perfect autumn side dish and can also be served as a main dish. So comforting and yummy!

Thyme, Pumpkin, and Potato Gratin
 
A take on the French gratin dauphinois, this dish is made with thinly sliced pumpkin and potatoes with a rich béchamel and thyme for a comforting fall bite.
Author:
Recipe Type: Main, Side
Cuisine: Low FODMAP
Serves: 2 servings
Ingredients
  • 4 small / 244 gr. potatoes, cut in thin round slices
  • 1 cup/ 120 gr. pumpkin, thinly sliced
  • 2 tbsp lactose free butter
  • 2 tbsp corn or potato starch
  • 1 cup/ 200 ml lactose free milk
  • 1½ tsp of salt
  • Pinch of nutmeg
  • Pinch of black pepper
  • Fresh thyme (optional)
Instructions
  1. Start by placing the thinly sliced potatoes and pumpkin by layers in a gratin dish and set aside.
  2. For the bechamel, use a medium saucepan to heat the butter over medium-low heat until melted. Add the corn starch and stir until smooth. Cook until the mixture turns light golden, about 5 minutes.
  3. 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.
  4. Preheat the oven to 350ºF/ 180ºC.
  5. Transfer gratin dish to oven, and bake for 45 minutes to one hour.
  6. Top with fresh thyme and serve.
 

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