Satoimo (Taro Root) Cheese Gratin

Name: Satoimo (Taro Root) Cheese Gratin
Yield: 2 servings
Cuisine: American
Ingredients: 5 Satoimo (taro root), about 200 g; 100 grams total Mushrooms (I used shiitake, maitake and shimeji); 2 sausages or 1 slice bacon Wiener sausage or bacon; 80 ml ★Water; 1 tsp ★Chicken soup stock granules; 20 grams Shredded cheese; 1/2 tsp Grated garlic; 1 Shredded cheese; 1 Panko (to taste); 1 Parsley for garnish (to taste)

cookpad.japan @cookpad_jp

I wanted to eat something healthy, warm and creamy; plus I wanted to use up some satoimo.

- You can also boil or steam the taro roots to make them soft.
- It's good with or without garlic.
- Use low heat for Steps 3~6, so it doesn't burn.
- This tends to burn easily in the oven, so be careful. You can also use a regular oven.
- Add other vegetables in your refrigerator to make it more nutritious. Recipe by Yuzuchama

I wanted to eat something healthy, warm and creamy; plus I wanted to use up some satoimo.

cookpad.japan @cookpad_jp

I wanted to eat something healthy, warm and creamy; plus I wanted to use up some satoimo.

Saved

Ingredients

2 servings

5Satoimo (taro root), about 200 g
100 gramstotal Mushrooms (I used shiitake, maitake and shimeji)
2sausages or 1 slice bacon Wiener sausage or bacon
80 ml★Water
1 tsp★Chicken soup stock granules
20 gramsShredded cheese
1/2 tspGrated garlic
Toppings:
1Shredded cheese
1Panko (to taste)
1Parsley for garnish (to taste)

Saved

Steps

1

Wash the taro roots, then microwave for 3 minutes at 500W. Peel, and microwave for 3 minutes. Cut half of them into bite-sized pieces, and mash the remaining roots.
2

Cut the wiener sausages diagonally, and break apart the mushrooms.
3

Fry the sausages slowly, over medium-low heat. When they start to release oil, add the mushrooms and garlic and continue stir-frying.
4

Lower the heat, add the ingredients marked with a ★, and mix in the mashed taro.
5

When the taro is blended in, add the cheese (This will become the sauce).
6

When the cheese has melted, gently fold in the remaining taro roots, being careful not to break them.
7

Pour into an oven-proof dish, sprinkle with the toppings, bake in a toaster oven until golden, and serve.