Cheesy Sweet Potato and Mushroom Bake
MAKES 4 SERVINGS
Serve this veggie-filled, cheesy goodness to elevate any main dish.
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
1. 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,
