Why Make This Recipe
Sweet Potato & Cranberry Gratin is a delightful side dish that combines the sweetness of sweet potatoes with the tartness of cranberries. This dish not only looks beautiful with its colorful layers but also tastes amazing. It’s perfect for holiday gatherings, family dinners, or any occasion where you want to impress your guests. The creamy texture and cheesy topping make it a comforting dish that everyone will love.
How to Make Sweet Potato & Cranberry Gratin
Ingredients:
- 2 pounds sweet potatoes, peeled and sliced
- 1 cup fresh cranberries
- 1 cup heavy cream
- 1 cup shredded Gruyere cheese
- 1/2 cup breadcrumbs
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Salt and pepper to taste
Directions:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large pot, boil the sweet potato slices until tender, about 10-15 minutes.
- Drain the sweet potatoes and layer half of them in a greased baking dish.
- Sprinkle half of the cranberries over the sweet potatoes.
- In a bowl, mix the heavy cream, brown sugar, cinnamon, salt, and pepper.
- Pour half of this mixture over the layered sweet potatoes and cranberries.
- Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture.
- Top with shredded Gruyere cheese and breadcrumbs.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
For a vegan version, you can substitute heavy cream with coconut cream and cheese with a plant-based alternative. This dish can be prepared a day in advance and baked just before serving. You may want to adjust the amount of sugar based on the sweetness of the sweet potatoes.
How to Serve Sweet Potato & Cranberry Gratin
Sweet Potato & Cranberry Gratin pairs well with various main dishes. Serve it alongside roasted meats, like turkey or chicken, or alongside a hearty vegetarian meal. This dish can be a star on your table during Thanksgiving, Christmas, or any family gathering.
How to Store Sweet Potato & Cranberry Gratin
To store leftovers, let the gratin cool completely. Cover it tightly with plastic wrap or place it in an airtight container. You can keep it in the refrigerator for up to three days. To reheat, just pop it in the oven at 350 degrees F (175 degrees C) until warmed through.
Tips to Make Sweet Potato & Cranberry Gratin
- Make sure the sweet potatoes are cooked until tender, so they layer nicely without breaking.
- Experiment with different cheeses if Gruyere is not available. Cheddar or mozzarella also work well.
- If you want extra crunch, add more breadcrumbs on top before baking.
- For added flavor, you can toss the cranberries in a little sugar before layering.
Variation
For a twist on this recipe, add nuts like pecans or walnuts for added crunch. You can also mix in some cooked sausage or crispy bacon if you want a savory touch to balance the sweetness.
FAQs
Can I use frozen cranberries instead of fresh ones?
Yes, you can use frozen cranberries. Just make sure to thaw and drain any excess moisture before using them in the dish.
Can I make this dish ahead of time?
Absolutely! You can prepare it a day in advance and bake it just before serving. This can save time on the day of your gathering.
Is there a gluten-free option for this recipe?
Yes! You can replace the breadcrumbs with gluten-free breadcrumbs or crushed nuts to keep it gluten-free.
Sweet Potato & Cranberry Gratin
Ingredients
Main Ingredients
- 2 pounds sweet potatoes, peeled and sliced Make sure they are cooked until tender.
- 1 cup fresh cranberries Can use frozen cranberries; thaw and drain if using.
- 1 cup heavy cream For a vegan version, substitute with coconut cream.
- 1 cup shredded Gruyere cheese Cheddar or mozzarella can also be used.
- ½ cup breadcrumbs Can be replaced with gluten-free breadcrumbs if necessary.
- ¼ cup brown sugar Adjust based on the sweetness of sweet potatoes.
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large pot, boil the sweet potato slices until tender, about 10-15 minutes.
- Drain the sweet potatoes and layer half of them in a greased baking dish.
- Sprinkle half of the cranberries over the sweet potatoes.
Mix Cream Mixture
- In a bowl, mix the heavy cream, brown sugar, cinnamon, salt, and pepper.
- Pour half of this mixture over the layered sweet potatoes and cranberries.
Assembly
- Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture.
- Top with shredded Gruyere cheese and breadcrumbs.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.