Serve this Cheesy Sweet Potato and Mushroom Bake side to elevate any main dish.
Cheesy Sweet Potato and Mushroom Bake
Makes 4 servings
Ingredients
- 2 tablespoons unsalted butter
- 12 ounces assorted gourmet mushrooms
- ¼ cup sliced shallot
- 1¾ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 2 teaspoons minced garlic
- 2 teaspoons chopped fresh chives, plus more for garnish
- 1½ teaspoons chopped fresh sage, divided
- 1 teaspoon lemon zest
- 1½ cups heavy whipping cream, room temperature
- 2 tablespoons cornstarch
- ⅛ teaspoon ground nutmeg, optional
- 4 cups peeled sweet potatoes, sliced ⅛ inch thick (about 3 medium or 2 large)
- 1½ cups grated Gruyère cheese, divided
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°. Spray a 2-quart baking dish with cooking spray.
- In a sauté pan, melt butter over medium-high heat; add mushrooms, shallot, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until mushrooms are brown and tender, about 10 minutes. Add garlic, chives, ½ teaspoon sage, and lemon zest. Cook until fragrant, 1 minute. Remove from heat.
- In a large measuring cup, whisk cream, cornstarch, nutmeg, and ¼ teaspoon salt until just combined. In a large bowl, combine sweet potatoes, remaining 1 teaspoon sage, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper.
- Arrange half of potato slices in a single layer in prepared pan. Top with half of mushroom mixture. Sprinkle on 1 cup Gruyère. Arrange remaining potato slices on top of cheese. Top with remaining mushroom mixture. Carefully pour cream mixture over potatoes and mushrooms. Sprinkle with remaining ½ cup Gruyère and Parmesan. Cover with foil.
- Bake for 30 minutes. Remove foil and bake until potatoes are tender and cheese is golden and bubbling, 15 minutes more. Garnish with chives, if desired.
