Wild Mushroom and Sweet Potato Gratin
Indulge in the rich, earthy flavors of this Wild Mushroom and Sweet Potato Gratin, a comforting and elegant side dish that’s perfect for dinner parties or holiday feasts. This layered masterpiece combines velvety slices of sweet potatoes with sautéed wild mushrooms, caramelized shallots, and a luscious blend of heavy cream and milk. Topped with melted Gruyere and Parmesan cheeses, the gratin bakes to golden, bubbly perfection. Infused with subtle hints of garlic and fresh thyme, this dish is both hearty and refined, making it a standout addition to any table. Ready in just 20 minutes of prep and baked to tender, cheesy glory, it’s a crowd-pleasing recipe that elevates seasonal ingredients for an unforgettable dining experience. Perfect for lovers of creamy gratins and mushroom recipes alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Sweet potatoes
- 300 grams Wild mushrooms
- 2 tablespoons Unsalted butter
- 2 items Garlic clove
- 2 items Shallots
- 1 cup Heavy cream
- 1 cup Milk
- 1 cup Gruyere cheese, grated
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon Olive oil
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with butter or olive oil and set aside.
Peel the sweet potatoes and slice them into thin, even rounds, about 1/8-inch thick. A mandoline slicer works well for this task.
Clean the wild mushrooms with a damp paper towel and slice them into uniform pieces. Avoid rinsing them with water to maintain their texture.
Heat a large skillet over medium heat and add the olive oil and butter. Once melted, add the finely chopped shallots and cook for 2-3 minutes until softened.
Mince the garlic cloves and add them to the skillet. Stir for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown. Season with salt, pepper, and fresh thyme. Remove from heat and set aside.
In a small saucepan, combine the heavy cream and milk. Warm gently over low heat but do not let it boil. Season lightly with a pinch of salt and pepper.
Layer half of the sweet potato slices in the prepared baking dish, slightly overlapping each piece. Sprinkle half of the mushroom mixture evenly over the top.
Pour half of the warm cream mixture over the mushroom and sweet potato layers, ensuring even coverage.
Repeat the layering process with the remaining sweet potato slices and mushrooms. Pour the rest of the cream mixture over the top.
Sprinkle the Gruyere and Parmesan cheeses evenly over the surface of the gratin.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the sweet potatoes are tender when pierced with a knife.
Allow the gratin to rest for 10 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 4240 mg | 184% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 39.3 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 2040 mg | 157% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1672 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
