This is a "comfort food" for any season, baked until golden brown and bubbling. Lovely as a side dish with any roast meats or vegetable dish. The low FODMAP diet is not dairy-free but is lowered in lactose. This recipe uses lactose-free half and half milk which you can either buy or make your own. Note: Monash University has lab tested oyster mushrooms and determined them to be low FODMAP in incredibly generous portions of 75 g per person, which is about 1 cup.
3 Tablespoons olive oil
170g oyster mushrooms
3 cups lactose-free half and half milk
1 tspn salt
Freshly ground black pepper
115g Gruyere cheese, grated
Preheat oven to 200 degrees C
Oil a shallow casserole dish and set aside
Heat 2 Tablespoons of oil in a large sauté pan, add chopped mushrooms and sauté until softened. Set aside.
Cut potatoes very thinly using a knife, mandoline or slicing disc in a food processor.
Add potatoes to the saucepan, then add the half and half, salt and pepper. Bring to a simmer over medium heat, shaking the pan occasionally and simmer for 3 -5 minutes.
Carefully transfer the mixture to the casserole dish, having even layers of potatoes, mushrooms and liquid. Sprinkle cheese over the top.
Bake for 35-45 minutes or until the potatoes are tender and the top is golden.
Cool for 15 minutes before serving.
Potato Cheese Gratin with Oyster Mushrooms (Low FODMAP )
Amount Per Serving:
% Daily Value*
Total Fat25.8 g
Saturated Fat 10.35 g
Trans Fat 0.0 g
Total Carbohydrate51.72 g
Dietary Fiber 6.3 g
Sugars 11.58 g
Vitamin A 18.15 %
Vitamin C 49.25 %
Calcium 53.27 %
Iron 14.6 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.