Lunch: Wild Mushroom-and-Sweet Potato Gratin Recipe | Myrecipes

Recipe by Amy Farges Chanterelle mushrooms and fontina cheese contribute a delicate, nutty flavor that contrasts nicely with sweet potatoes in this dish. Serve this casserole with roasted pork loin or ham.

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 °.
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.
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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