Recipe

Mushroom and Sweet Potato Gratin

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Mushroom and Sweet Potato Gratin

Changing things up is what we do best and this mushroom bake will take the cake, at the end of your week. Sweet potato and mushroom layered low carb cheese sauced gratin with a balsamic and bacon grape tomato salad. R134.84




Ingredients to serve 2

  • 200g x Streaky Bacon
  • 300g x Sweet Potato Roundels
  • 125g x Button Mushrooms - thinly sliced
  • 150ml x DD Low Carb Cheese Sauce
  • 50g x Grated Mozzarella
  • 150g x Cherry Tomatoes - halved
  • 20g x Wild Rocket
  • 2 tbsps x Balsamic Vinegar
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 400g x Streaky Bacon
  • 600g x Sweet Potato Roundels
  • 250g x Button Mushrooms - thinly sliced
  • 300ml x DD Low Carb Cheese Sauce
  • 100g x Grated Mozzarella
  • 300g x Cherry Tomatoes - halved
  • 40g x Wild Rocket
  • 4 tbsps x Balsamic Vinegar
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your wild rocket thoroughly and drain on paper towel. Brush your mushrooms with a basting brush or wipe clean with a kitchen towel.

Gino's Tip

It's best to use the back end of a spoon or a silicone spatula to spread your cheese sauce over the potatoes.

Step 1 - Sweet Potato and Mushroom Gratin

Toss your sweet potato roundels in a large mixing bowl along with a drizzle of olive oil, salt, and pepper. Flatpack onto an oven tray, add a few dashes of water and pop into the oven for 10 minutes. Heat a large frying pan over med-high heat, add a drizzle of olive oil and fry your sliced button mushrooms for 4-5 minutes until lightly browned and tender. After the 10 minutes, your sweet potatoes should be just about tender and once your mushrooms are done, layer your sweet potatoes and mushrooms in a small/medium baking dish (using a thin egg lifter would help transfer your sweet potato) and cover with your DailyDish Low Carb Cheese Sauce - See Gino's Tip. Sprinkle over your grated mozzarella, pop back into the oven for 5-6 minutes until your sauce is bubbly and your cheese has gratinated.

Step 2 - Crispy Bacon

While your gratin is baking, heat a large frying pan over med-high heat and crispy your bacon for 2 minutes on each side, drain on paper towel. Start with your pan on high heat and then reduce your temperature to medium to crisp, its best to do them in batches and be sure to regulate your heat for each batch.

Step 3 - Balsamic Dressing

Whisk your balsamic vinegar with a few glugs of olive oil and season with salt and pepper. A basic guide to any dressing is 1 part vinegar/acid to 3 parts oil.

To Serve

Give your large mixing bowl a quick clean, mix your halved cherry tomatoes and wild rocket together and dress with your balsamic dressing. Divide your sweet potato and mushroom gratin amongst your servings, top with your dressed salad and crispy bacon.