500g potatoes, peeled and sliced thinly
500g pumpkin, peeled and sliced thinly
2 tbsp olive oil
1 tbsp garlic infused oil
½-1 red chili (depending on variety and heat strength), chopped finely (or 1 tsp dried chilli flakes - not powder)
250ml/8fl oz lactose free cream
200g grated cheddar cheese
salt and black pepper
Serves - 6
In a large mixing bowl toss the pumpkin and potato slices with the oils and all the other ingredients until the slices are well coated and the chili well-distributed.
Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips, you do not have to layer the gratin piece by piece, but try to ensure that the slices are mostly lying flat.
Pour over any lactose free cream remaining in the bowl and trickle the remaining oil over the gratin.
Bake in a preheated, fairly hot oven (180C/350F/Gas 5) for 40-50 minutes until the pumpkin and potato is completely tender and the top is browned and crispy.
Top with the cheese and finish under the grill for 1-2 minutes or until the cheese is melted and golden.
Recipe adapted from: Good Food