Recipes

Recipe

Ingredients:

1 lb peeled Yukon Gold potatoes sliced into ¼-inch
rounds
1 lb peeled sweet potatoes sliced into ¼-inch
rounds
2 tsp vegetable oil
1 cup chopped onions
2 tsp minced garlic
3 cups sliced oyster mushrooms
½ tsp dried thyme
pinch of salt and ground black pepper
1 cup low-sodium vegetable or chicken stock
1 cup canned evaporated 2% milk
2 Tbsp all-purpose flour
100 grams shredded cheddar or Swiss cheese
¼ cup grated Parmesan cheese
Crumb topping
- 1⁄3 cup seasoned dry breadcrumbs or Panko
- 1 tsp vegetable oil
- 1 tsp water
- 1 Tbsp grated Parmesan cheese (¼ oz)

Preparation and Cooking:

Preheat the oven to 400°F.

Line a baking sheet with foil sprayed with vegetable oil and coat a 9- × 13-inch baking dish with cooking spray.
Layer both kinds of potatoes on the baking sheet.
Bake for 20 minutes, just until potatoes are tender and lightly browned. Note: Sweet Potatoes can take longer!
Place the overlapping potato slices in the prepared baking dish.
Meanwhile, in a large nonstick frying pan sprayed with cooking spray, heat the oil over medium-high heat.
Cook the onions and garlic for 3 minutes or until softened.
Stir in the mushrooms, thyme and salt and pepper and cook for 8 minutes or until the mushrooms are browned and dry.
In a bowl, whisk together the stock, evaporated milk and flour and stir into the mushroom mixture.
Cook, stirring, for 4 minutes or until slightly thickened. Pour over the potatoes.
In a bowl, stir together the cheddar and Parmesan cheeses and sprinkle over the casserole.

Crumb topping:

In another bowl, stir together the breadcrumbs, oil, water and Parmesan. Sprinkle over the casserole.

Bake, uncovered, for 35 minutes.

Enjoy!