Scalloped Yukon Gold, Sweet Potato and Mushroom Casserole

Scalloped Yukon Gold, Sweet Potato and Mushroom Casserole

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!