Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, satoimo (taro root) cheese gratin. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Satoimo (Taro Root) Cheese Gratin is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Satoimo (Taro Root) Cheese Gratin is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have satoimo (taro root) cheese gratin using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Satoimo (Taro Root) Cheese Gratin:

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

Steps 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.
8. Ready to serve and ENJOY!

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