Wild Mushroom-and-Sweet Potato Gratin

7 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
8 servings
By Amy Farges
April 2002
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 193
  • Caloriesfromfat 28%
  • Fat 6.1g
  • Satfat 3g
  • Monofat 2.3g
  • Polyfat 0.6g
  • Protein 8g
  • Carbohydrate 26.8g
  • Fiber 4.7g
  • Cholesterol 17mg
  • Iron 1.6mg
  • Sodium 282mg
  • Calcium 110mg

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Chef's Notes

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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Ratings & Reviews

BlueeyedSara7's Review

BlueeyedSara7
May 04, 2013
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.

ladomenech's Review

katman22
December 08, 2012
N/A

Divacolbert's Review

Chimenes
November 08, 2011
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!

JasonM's Review

Divacolbert
December 14, 2009
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.

Chimenes's Review

JasonM
November 19, 2009
This is a fabulous holiday recipe; easy to make with pantry ingredients, fabulous fall flavors and should appeal to all ages. And its really pretty too!

katman22's Review

ladomenech
January 03, 2009
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.