Description
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.
Ingredients
Units
Scale
- 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
- 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 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.
- 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.
- Category: Main, Side
- Cuisine: Low FODMAP