glutenfrei

Pumpkin and potato gratin

This low-histamine pumpkin and potato gratin is prepared with just a few ingredients and tastes incredibly delicious.

This recipe is

  • vegetarian
  • Suitable for a low-histamine diet
  • gluten-free

Preparation time

45 minutes

Ingredients for 4 servings

  • 250 g potatoes
  • 1 medium-sized Hokkaido pumpkin
  • 1 clove of garlic (1)
  • 100g whipping cream
  • 20 g grated mozzarella
  • 2 sprigs of parsley
  • HistaFood Organic Herb Salt
  • Olive oil for frying in the mold
Recipe

preparation

  • Wash, peel, and thinly slice the potatoes.
  • Wash the pumpkin, halve it, remove the seeds and cut it into wedges about 0.5cm thick.
  • Preheat the oven to 180°C (top/bottom heat).
  • Brush a casserole dish with cooking olive oil.
  • Layer potatoes and then the pumpkin on top.
  • Peel and finely chop the garlic.
  • Bring cream to a boil in a pot with garlic and organic herb salt.
  • Pour cream into the baking dish and sprinkle with mozzarella.
  • Bake in a preheated oven for about 30 minutes until golden brown.
  • Wash the parsley, pat it dry, and pluck off the leaves. Chop everything finely.
  • Remove the gratin from the oven and serve with parsley.

Our HistaFood tip

Serve this delicious pumpkin and potato gratin with a tasty green salad.

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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