Wild Mushroom-and-Sweet Potato Gratin

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 28%
  • Fat: 6.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 8g
  • Carbohydrate: 26.8g
  • Fiber: 4.7g
  • Cholesterol: 17mg
  • Iron: 1.6mg
  • Sodium: 282mg
  • Calcium: 110mg

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

Preparation

  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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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