Wild Mushroom-And-Sweet Potato Gratin

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Ingredients

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

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