What a GREAT side dish! This is also my introduction to Fontina cheese. Edited from yet another Cooking Light recipe!
- 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)
- 1 cup (4 ounces) shredded fontina cheese
- 1/2 cup fat-free, less-sodium chicken broth
