Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Heat a pan  a pan, then pour over the wine, lactose free milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture,chives, sage leaves and half the cheese. Carefully stir until the potato slices are coated.

Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown..

Recipe from Good Food magazine


1½ kg King Edward potatoes, Desiree, or similar, peeled

1 tbsp chives , finely chopped

knob of lactose/dairy free butter, plus extra for greasing

100ml white wine

300ml lactose/dairy free milk

400ml lactose/dairy free double cream

3 sage leaves, finely chopped

50g Gruyère, grated

Low FODMAP Recipe

Creamy cheese & potato bake

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