Wild Mushroom-And Sweet Potato Gratin

By allie5jones

Ingredients

• 2 tsp. olive oil
• 4 c. (1/4-inch thick) sliced cremini mushrooms (about 8 oz.)
• 3 1/2 c. (1/4 inch-thick) sliced chanterelle mushrooms (about 8 oz.)
• 1/3 c. finely chopped shallots
• 1/2 tsp. kosher salt divided
• 1/2 tsp. black pepper, divided
• 1 1/2 tbsp. finely chopped fresh parsley, divided
• 1 1/2 tbsp. chopped fresh chives, divided
• 4 c. peeled sweet potatoes, cut into 1/4 inch-thick slices (about 1 1/2 lb.)
• cooking spray
• 1 c. (4 oz.) shredded fontina cheese
• 1/2 c. fat-free, less-sodium chicken broth

Details

Servings 8

Preparation

Step 1

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, sauté 5 minutes or until moisture evaporates, starring 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 l/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 degrees for 30 minutes. Uncover and bake 20 minutes or until potatoes are tender. Sprinkle with remaining parsley and chives.