Sweet Potato & Cranberry Gratin
A delightful dish combining sweet potatoes and fresh cranberries, baked into a creamy, cheesy gratin that's perfect for festive gatherings.
Ingredients
Main Ingredients
- 2 pounds sweet potatoes, peeled and sliced Main ingredient for the gratin.
- 1 cup fresh cranberries Add a tart contrast to the sweetness.
- 1 cup heavy cream Makes the gratin creamy.
- 1 cup shredded Gruyère cheese Cheese for topping.
- ½ cup breadcrumbs For a crispy topping.
- ¼ cup brown sugar Adds sweetness.
- 1 teaspoon cinnamon Enhances flavor.
- Salt and pepper to taste For seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot, boil the sweet potato slices until tender, about 10-15 minutes. Drain well.
Layering
- In a greased baking dish, layer half of the sweet potato slices on the bottom and sprinkle half of the fresh cranberries over the top.
- In a separate bowl, mix together the heavy cream, brown sugar, cinnamon, salt, and pepper. Pour half of this mixture over the layered sweet potatoes and cranberries.
- Repeat the layering process with the remaining sweet potato slices, cranberries, and cream mixture.
Baking
- Top the gratin with shredded Gruyère cheese and breadcrumbs.
- Place it in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.
Serving
- Let the gratin cool for a few minutes before serving to make cutting easier.
Notes
Baking at the right temperature is crucial for achieving a nicely browned top. Allow it to rest after baking for easier serving. Can be made ahead and stored in the refrigerator.
