Satoimo (Taro Root) Cheese Gratin

Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Satoimo (Taro Root) Cheese Gratin. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Satoimo (Taro Root) Cheese Gratin is one of the most well liked of recent trending foods on earth. It's enjoyed by millions daily. It's easy, it's fast, it tastes yummy. Satoimo (Taro Root) Cheese Gratin is something which I have loved my whole life. They're nice and they look wonderful.

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As for the number of servings that can be served to make Satoimo (Taro Root) Cheese Gratin is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can cook Satoimo (Taro Root) Cheese Gratin using 11 ingredients and 7 steps. Here is how you can achieve that.

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

Ingredients and spices that need to be Make ready to make Satoimo (Taro Root) Cheese Gratin:

1. 5 Satoimo (taro root), about 200 g
2. 100 grams total Mushrooms (I used shiitake, maitake and shimeji)
3. 2 sausages or 1 slice bacon Wiener sausage or bacon
4. 80 ml ★Water
5. 1 tsp ★Chicken soup stock granules
6. 20 grams Shredded cheese
7. 1/2 tsp Grated garlic
8. Toppings:
9. 1 Shredded cheese
10. 1 Panko (to taste)
11. 1 Parsley for garnish (to taste)

Instructions to make to make Satoimo (Taro Root) Cheese Gratin

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.

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