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photo Wild Mushroom and Sweet Potato Gratin Recipe | Say Mmm

Wild Mushroom and Sweet Potato Gratin

Chanterelle mushrooms and fontina cheese contribute a delicate, nutty flavor that contrasts nicely with the sweet potato gratin.
8 Servings - myrecipes.com
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Servings:8  | Calories:154 | Total Fat:6g  | Chol:16mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 3g
15 %
Total Carb 18g
6 %
Fiber 3g
12 %
Sugars 4g
---
Cholesterol 16mg
5 %
Sodium 345mg
14 %
Protein 7g
13 %
Calories:
37% Sweet potatoes
35% Fontina cheese
20% Others combined
6% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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

 Directions : View recipe directions on myrecipes.com
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