Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Sweet Potato and Mushroom Gratin




Source of Recipe


Japanese- Sophia Markoulakis


Recipe Introduction


Earthy mushrooms and chestnut-flavored potatoes make a rich side dish. Serve with a roasted chicken and a full-bodied Chardonnay.


List of Ingredients




12 ounces crimini mushrooms (about 6 cups sliced)

1 tablespoon olive oil, plus more if necessary

1/4 cup port wine

2 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 pounds Japanese sweet potatoes

1 cup half-and-half

2 cups whole milk

3/4 cup grated Gruyre cheese

Salt and freshly ground pepper to taste

Preheat oven to 350 degrees.




Recipe



Brush off mushrooms, trim their stems, and thinly slice. If large, slice in half first.

Heat oil in a large nonstick skillet and saute mushrooms on high, stirring often, until mushrooms are tender, about 8 minutes. Add port and continue to stir, scraping up any brown bits from bottom of pan, until all liquid evaporates. Remove from heat.

Peel and thinly slice sweet potatoes (thickness should be about a sixteenth of an inch) and place in a large saute pan filled with half-and-half and milk. Add remaining 1/4 teaspoon salt and slowly simmer over medium heat until mixture comes to a boil. Reduce heat and simmer for 10 minutes, stirring often, until potatoes are just tender.

Strain half of the potatoes and place in a buttered 3-quart ovenproof baking dish so that they cover bottom of dish. Scatter mushrooms on top and add half of the cheese. Place remaining strained potatoes on top, covering the mushroom-cheese layer, and evenly pour milk mixture over potatoes. Sprinkle top with remaining cheese and season with salt and pepper to taste.

Bake, loosely covered with foil, for 30 minutes. Remove foil and continue to bake for another 15 minutes, or until liquid bubbles and cheese lightly browns. Remove from oven and allow to sit for 15 minutes before serving.