Sweet Potato & Cranberry Gratin
A delightful side dish combining sweet potatoes and cranberries, perfect for holiday gatherings and family dinners.
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.
Notes
This dish can be prepared a day in advance and baked just before serving. For added flavor, toss cranberries in a little sugar before layering. Experiment with adding nuts or sausage for a savory twist.
