Name: Sweet Potato and Mushroom Gratin
Total time: 40 min
Yield: 2 Servings
Cuisine: French
Ingredients: 7 oz (200 g) sweet potato; 1.8 oz (50 g) shimeji mushrooms; 1.8 oz (50 g) king oyster mushrooms; ½ onion; 1.4 oz (40 g) bacon; [A] 1 packet Kayanoya Original Vegetable Stock Powder (remove from the packet); [A] 1 ¾ cups (400 ml) milk; [B] 1 ½ tbsp (20 g) butter, softened; [B] 1 ¼ tbsp (10 g) all-purpose flour; 2 tsp olive oil; 1 oz (30 g) shredded cheese

Sweet Potato and Mushroom Gratin Sweet Potato and Mushroom Gratin

A comforting fall gratin made with sweet potatoes and mushrooms. Starting with flour and butter makes the creamy white sauce easy to prepare, while Vegetable Dashi adds rich umami and depth of flavor.

Instructions

Step 1

Cut the sweet potato into ½-inch (about 1 cm) thick rounds and soak in water. Cut the mushrooms into bite-sized pieces, thinly slice the onion, and cut the bacon into ½-inch (about 1 cm) wide strips. Combine [B] and set aside.

Step 2

Drain the sweet potato, cover with plastic wrap, and microwave at medium (600W) for 5 minutes.

Step 3

Heat the olive oil in a frying pan over medium heat. Add the mushrooms, onion, and bacon from Step 1 and sauté. Add [A] and bring to a boil. Add [B], reduce the heat to medium, and cook until the sauce thickens.

Step 4

Transfer the mixture from Step 3 to a baking dish. Top with the sweet potato from Step 2, followed by the cheese. Bake at 450°F (230°C) for about 20 minutes.

Sweet Potato and Mushroom Gratin Sweet Potato and Mushroom Gratin

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