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Wild Mushroom-and-Sweet Potato Gratin

  • 8servings
  • 193calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsCopper, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 4 cups (1/4-inch-thick) sliced cremini mushrooms (about 8 ounces)

  3. 3 1/2 cups (1/4-inch-thick) sliced chanterelle mushrooms (about 8 ounces)

  4. 1/3 cup finely chopped shallots

  5. 1/2 teaspoon kosher salt, divided

  6. 1/2 teaspoon black pepper, divided

  7. 1 1/2 tablespoons finely chopped fresh parsley, divided

  8. 1 1/2 tablespoons chopped fresh chives, divided

  9. 4 cups peeled sweet potatoes, cut into 1/4-inch-thick slices (about 1 1/2 pounds)

  10. Cooking spray

  11. 1 cup (4 ounces) shredded fontina cheese

  12. 1/2 cup fat-free, less-sodium chicken broth

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°.

  2. Heat oil in a large skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 5 minutes or until moisture evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon parsley and 1 tablespoon chives.

  3. 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 of cheese. Repeat layers, ending with cheese; add broth to dish. Cover and bake at 425° for 30 minutes. Uncover and bake 20 minutes or until potatoes are tender. Sprinkle with remaining parsley and chives.

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