Wild Mushroom-and-Sweet Potato Gratin
Source of Recipe
Cooking Light-4/02
List of Ingredients
- 2 teaspoons olive oil
- 4 cups (1/4-inch thick) sliced cremini mushrooms (about 8 ounces)
- 3 1/2 cups (1/4-inch-thick) sliced chanterelle mushrooms (about 8 ounces)
- 1/3 cup finely chopped shallots
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 1/2 tablespoons finely chopped fresh parsley, divided
- 1 1/2 tablespoons chopped fresh chives, divided
- 4 cups peeled sweet potatoes, cut into 1/4-inch-thick slices (about 1 1/2 pounds)
- cooking spray
- 1 cup (4 ounces) shredded fontina cheese
- 1/2 cup fat-free, less-sodium chicken broth
Instructions
- Preheat oven to 425 degrees.
- Heat oil in a large skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt and 1/4 teaspoon pepper; saute 5 minutes or until moisture evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon parsley and 1 tablespoon chives.
- Arrange half of potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Spoon half of the mushroom mixture over potato slices; sprinkle with half the cheese. Repeat layers, ending with cheese; add broth to diah. Cover and bake at 425 for 30 minutes. Uncover and bake an 20 minutes more or until potatoes are tender. Sprinkle with remaining parsley and chives.
- 193 cal, 6.1g fat, 8g pro, 26.8g carb, 4.7g fiber, 17mg chol, 1.6mg iron, 282mg sod, 110mg calc.
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