Today’s recipe is inspired by the very French Gratin Dauphinoise, typically made with thinly sliced and layered potatoes and cream. But you know that when we see the word cream in a recipe, besides the calories, it usually has too much dairy, making it impossible to digest. For this low FODMAP gratin, I’ve created a light white sauce, inspired by the also very famous French béchamel sauce.
I’ve also added a FODMAP safe serving of pumpkin, for less calories and a richer source of nutrients. Ok, and also because I love pumpkin and wanted to try it in a gratin for a long time.
This potato and pumpkin gratin is the perfect autumn side dish and can also be served as a main dish. In this case I suggest a green or, if you like the flavor, a Belgian endive salad. So comforting and yummy!