Wild Mushroom-and-Sweet Potato Gratin

Wild Mushroom-and-Sweet Potato Gratin
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon black pepper, divided
  • 1 ½ tablespoons finely chopped fresh parsley, divided
  • 4 cups peeled sweet potatoes, cut into 1/4-inch-thick slices (about 1 1/2 pounds)
  • ½ teaspoon kosher salt, divided
  • 1/3 cup finely chopped shallots
  • Cooking spray
  • ½ cup fat-free, less-sodium chicken broth
  • + 5 more ingredients
    • 4 cups (1/4-inch-thick) sliced cremini mushrooms (about 8 ounces)
    • 2 teaspoons olive oil
    • 1 cup (4 ounces) shredded fontina cheese
    • 1 ½ tablespoons chopped fresh chives, divided
    • 3 ½ cups (1/4-inch-thick) sliced chanterelle mushrooms (about 8 ounces)

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 po...

View full recipe at My Recipes

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