Low FODMAP Courgette & Potato Gratin

Published on October 7, 2016 | In English | By kate4health |

- Prep Time
- 15 Minutes
- Cook Time
- 40 Minutes
- Yield
- 1
- Difficulty Level

Sometimes you just need a hearty dish and as we say in London Town “It warms me cockles!”. This is one of my favourite dishes, if I need to use up some veggies in the fridge. It’s really easy to make and you even have time to go have a nice relaxing bath while it’s in the oven.

Great For

Immunity boost
Warming cockles
One Pot wonder

Gluten Free, High Fiber, Low FODMAP, Sugar Free, Vegetarian Friendly

Ingredients

1 Large Courgette (Zuccini)
1 Large White Potato
1 Large Egg Plant
1/2 cup of single cream
1/2 cup of Cheddar cheese
1 tbsp Dijon Mustard
2 tbsp of cream cheese
2 tsp of dried thyme
a pinch of salt

Nutrition Info

339 Calories Per Serve

Instructions

Pre heat the oven to 250 °C.
Slice the potato into 3mm thick slices, the courgette into 5mm thick slices and the egg plant into 1cm thick slices.
In a casserole dish layer the veggies, starting with the potato (bottom layer), overlapping them a little as you go. Then layer the egg plant the same way as the potato and finally layer the courgette.
In a small sauce pan heat the cream and add the mustard, salt and thyme and cook for 1 minute. Once all the flavours have infused pour the mixtures over the vegetable in the casserole dish. Place in the oven for 30 minutes.
After 30 minutes grate the cheddar cheese over the vegetables and them crumble the cream cheese on top and pop oven for 10 minuets or until cheese has melted and then serve with a salad!

Servings : 3
Ready in : 60 Minutes
Course : Main
Recipe Type : Dinner

Navigation

Low FODMAP Courgette & Potato Gratin