Wild Mushroom-And-Sweet Potato Gratin

• 2 teaspoons olive oil
• 4 cups (1/4-inch-thick) sliced cremini mushrooms (about 8 ounces)
• 3 1/2 cups (1/4-inch-thick) sliced chanterelle mushrooms (about 8 ounces)
• 1/3 cup finely chopped shallots
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 1/2 tablespoons finely chopped fresh parsley, divided
• 1 1/2 tablespoons chopped fresh chives, divided
• 4 cups peeled sweet potatoes, cut into 1/4-inch-thick slices (about 1 1/2 pounds)
• Cooking spray
• 1 cup (4 ounces) shredded fontina cheese
• 1/2 cup fat-free, less-sodium chicken broth

1. Preheat oven to 425u0b0.
2. Heat oil in a large skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 5 minutes or until moisture evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon parsley and 1 tablespoon chives.
3. Arrange half of potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Spoon half of the mushroom mixture over potato slices; sprinkle with half of cheese. Repeat layers, ending with cheese; add broth to dish. Cover and bake at 425u0b0 for 30 minutes. Uncover and bake 20 minutes or until potatoes are tender. Sprinkle with remaining parsley and chives.
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olive oil, cremini mushrooms, chanterelle mushrooms, shallots, kosher salt, black pepper, fresh parsley, fresh chives, sweet potatoes, cooking spray, fontina cheese, chicken broth

Taken from www.myrecipes.com/recipe/wild-mushroom-and-sweet-potato-gratin (may not work)