Pumpkin and Potato Gratin
Ingredients
- 4small white potatoes, cut in thin round slices
- 1cup fresh pumpkin, thinly sliced
- 2tablespoons butter (I used lactose free butter)
- 2tablespoons cornstarch or potato starch
- 1cup milk (I used lactose free milk)
- 1 1/2teaspoons salt
- pinch of nutmeg
- pinch of black pepper
- fresh thyme for garnish
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.
- Transfer gratin dish to oven, and bake for 45 minutes to one hour.
- Top with fresh thyme and serve.
This recipe from My Gut Feeling for Honest Cooking was republished with permission. It originally appeared as Potato and Pumpkin Gratin.