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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Really good flavor and will make again. I could not find just chanterelle or crimini mushrooms so I used 8 oz. sliced gourmet mushrooms along with 8 oz. sliced white mushrooms but otherwise followed the recipe exactly. I really liked the smokiness of the mushrooms with the flavor of the sweet potato.
My husband and I were very pleased by this dish, which we ate as a main instead of a side. I used sliced baby portabellas and a mixture of aged gouda and cheddar since that's what I had on hand. A great way to use up the sweet potato bounty from your autumn CSA shares!
We don't let a Thanksgiving Dinner go by without this as a featured side dish. Very simple and yet elegant, the earthy variety of mushroom flavors blends surprisingly well with the tender sweet potatoes. Most people who try this with skepticism come away as true believers.
I absolutely love this recipe. I have used it with many variations. I normally utilize it with regular potatoes and a bunch of different mushrooms. I also have utilize a variety of cheeses when I don't have fontina. I would highly recommend it especially for picky eaters.
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