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Sweet Potato-Wild Mushroom-and-Sweet Potato Gratin

Source of Recipe

recipecircus/terry ward


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













Recipe

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.