Low FODMAP Cajun Potato Gratin

Baked potato gratin with a serving on a plate, placed on a checkered cloth.

This Low FODMAP Cajun Potato Gratin is the ultimate comfort-food side dish. It's creamy, cheesy, and layered with warm Cajun spices for a delicious gut-friendly twist. It’s an easy yet impressive dish that pairs beautifully with roast meats, festive spreads, or a cosy family dinner. A guaranteed crowd-pleaser that’s simple, hearty, and full of flavour.

 

Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Serves: 8-10
Prep time: 15 minutes
Cook time: 1 hour 30 minutes

 

Ingredients

  • 1 ½ cups cream
  • 30 g unsalted butter
  • 1.25 kg starchy potatoes (e.g. Agria)
  • 3 Tbsp Cajun seasoning
  • 2 ½ cups Gruyere cheese (or mozzarella), grated

Method

  1. Preheat oven to 180°C.
  2. Add cream and butter to a microwave-safe jug. Heat for 1 minute, or until the butter has melted. Stir to combine.
  3. Peel potatoes and slice into thin rounds, approximately 3mm thick.
  4. To assemble: Use a large baking dish (approx. 33 × 23 cm). Spread ⅓ of the sliced potatoes evenly in the dish. Pour over ⅓ of the cream mixture. Sprinkle over 1 Tbsp Cajun seasoning and ¾ cup cheese. Repeat for the second and third layers.
  5. Cover the dish tightly with tinfoil and bake for 1 hour 15 minutes.
  6. Remove the foil and bake for a further 15 minutes, or until the top is golden and bubbling.
  7. Allow the gratin to rest for 5 minutes before serving to help the layers settle.