Low-FODMAP Root Vegetable Gratin

Thanksgiving will be here soon. Are you prepared with some delicious recipes? Fear not, I have a couple coming for you over the next two weeks! Plus, you can always reference my past posts about Thanksgiving where I share several recipes from FODMAPLife as well as from other low-FODMAP and gut-health focused blogs and websites from bloggers, dietitians, and nutritionists. Check them out here:

Low-FODMAP Fall and Thanksgiving Recipe Roundup 2016

2017 Low-FODMAP Thanksgiving Roundup

And now for this delicious recipe! Typically gratin recipes call for heavy cream or whole cow’s milk which as you may know have high amounts of lactose which make them high-FODMAP. However, in this recipe, canned coconut milk takes the stage and lends the density that heavy cream or milk would and the flavor is just delicious. You can change up how you use the vegetables in this recipe like 3 parsnips and 2 Russet potatoes instead of 2 parsnips and 3 potatoes – whatever your heart desires. Just stick to one cup.

root vegetable gratin — Low-FODMAP Vegetable Root Gratin

Active Time 30 Mins

Total Time: 1 Hour 40 Mins

Serves 8 (serving size: 1 cup)

Ingredients

1 large rutabaga
3 large russet potatoes
2 large parsnips
1/2 teaspoon kosher salt, plus more
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper or more to taste
1 1/2 cups canned coconut milk (full-fat), divided
8 ounces Gruyère cheese, sliced thin, divided

Preparation

Preheat oven to 400°F (204°C).
Peel rutabaga, then make 1/8-inch-thick slices. Peel the potatoes and parsnips and slice as well into 1/8-inch-thick slices. Place all of your root vegetables into a large mixing bowl.
Into the bowl, add the salt, cumin and black pepper. Pour in 3/4 cup of the coconut milk. Use a large spoon to toss everything to coat.
Spread half of the root vegetables evenly in an 11- x 7-inch baking dish; top with half of the Gruyère slices. Layer in the remaining root vegetables, top with the remaining cheese and 3/4 cup of the coconut milk. Sprinkle the top lightly with a little more salt.
Cover the baking dish loosely with aluminum foil. Bake in preheated oven for 45 minutes to 1 hour or until the root vegetables are tender and cheese is bubbling. Cool for 5 minutes before serving.

This recipe was inspired by Southern Living’s Root Vegetable Gratin Recipe and modified to be low in FODMAPs.

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