4 medium carrots, thinly sliced

55g/2oz lactose/dairy free butter

1 tbsp garlic infused oil

200g/7oz emmental cheese, grated

1 small swede, sliced

2 small parsnips, sliced

3 medium potatoes, thinly sliced

300ml/½ lactose/dairy free pint milk

300ml/½ pint lactose/dairy free cream

1 medium egg, beaten

3 tbsp gluten free breadcrumbs


Place the carrots in the bottom of a medium-sized baking dish.

Add the lactose/dairy free butter and the garlic infused oil.

Sprinkle over some of the grated emmental.

Layer the swede over, and add a couple more knobs of lactose/dairy free butter, and a little more garlic infused oil.

Repeat with the parsnips, and finally the potato.

Sprinkle over the remaining cheese.

Mix together the lactose/dairy free milk, cream and egg, and pour evenly over the vegetables.

Top with the gluten free breadcrumbs and bake the gratin in a preheated oven 190C/375F/Gas 5 for 45 minutes.


Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Winter vegetable bake
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