Fody's Potato & Cheese Low FODMAP Casserole

This Potato & Cheese Low FODMAP Casserole combines potatoes, lactose-free cream, chicken stock and herbs, all baked in the oven for the perfect comfort-food dish! A gentle onion flavor is provided via the Shallot-Infused Low FODMAP Olive Oil. We love this low FODMAP recipe with Easter ham as well as with Passover lamb.

A mandoline or a food processor fitted with a slicing disc will make quick work of slicing the peeled potatoes quickly and evenly.

Position rack in middle of oven. Preheat the oven to 400°F/200°C. Use oil to coat the inside of a 2 ½ to 3-quart (2.4 L to 2.8 L) casserole dish and set aside.

Whisk together boiling water and the soup base until base dissolves; set aside.

Cut the potatoes into very thin 1/8-inch (3 mm) slices using a very sharp knife, mandoline or food processor slicing disc.

Place the potatoes in a large, deep saucepan and add the dissolved soup base, cream, Fody Lemon & Herb Low FODMAP Seasoning, salt and a generous amount of pepper; stir together gently. Bring to a vigorous simmer over medium heat, shaking the pan occasionally, and simmer for 3 minutes.

Pour the mixture carefully into prepared casserole dish. Arrange the potatoes and liquid into an even layer. Sprinkle the cheese evenly over the top.

Bake for about 35 to 45 minutes or until the potatoes are tender when pierced with a knife and the top is golden and bubbling. The mixture might look a little loose, but don’t worry, it will firm up upon cooling. Place casserole on a rack and cool for at least 15 minutes to allow the gratin to achieve its maximum potato perfection. Serve warm or even at room temperature.