Sweet potato and cranberry gratin is a delightful dish that combines earthy sweetness with a touch of tartness. It’s creamy, warm, and offers a comforting flavor that your whole family will love. Perfect for cozy dinners or holiday gatherings, this recipe is simple enough for a beginner to follow.
Why You Will Love This Sweet Potato & Cranberry Gratin
This gratin is a fantastic choice for anyone looking for an easy and tasty side dish. It combines everyday ingredients with minimal prep time, making it a go-to recipe that even kids can help with. Plus, the blend of sweet potatoes and cranberries creates a rich flavor that pairs beautifully with many main dishes. It’s also a great way to enjoy seasonal ingredients without too much fuss.
How to Make Sweet Potato & Cranberry Gratin
Making this gratin is straightforward and fun. You’ll layer sweet potatoes and cranberries, pour a creamy mixture over the top, and then bake it until everything is tender and bubbly. There’s no need for complicated techniques, so even if you’re new to cooking, you’ll find success here.
What You Need
- 2 pounds sweet potatoes, peeled and sliced (Make sure to slice them evenly for uniform cooking.)
- 1 cup fresh cranberries
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese (Can substitute with cheddar or mozzarella.)
- 1/2 cup breadcrumbs (Use gluten-free breadcrumbs for a gluten-free option.)
- 1/4 cup brown sugar (Adjust based on sweetness preference.)
- 1 teaspoon cinnamon (Feel free to add a pinch of nutmeg for added flavor.)
- Salt and pepper to taste
Step-by-Step
- Preheat your oven to 350°F (175°C).
- In a large baking dish, layer the sweet potato slices and fresh cranberries.
- In a bowl, mix the heavy cream, cheese, brown sugar, cinnamon, salt, and pepper. Pour this mixture over the layered sweet potatoes and cranberries.
- Top with breadcrumbs for that crispy finish.
- Bake for about 45-60 minutes, or until the sweet potatoes are tender and the top is golden brown.
How to Serve Sweet Potato & Cranberry Gratin
This dish is wonderful on its own or served alongside roasted meats, turkey, or a holiday ham. You can sprinkle some fresh herbs on top for extra color. It’s perfect for cozy family meals or festive gatherings.
How to Store Sweet Potato & Cranberry Gratin
To keep leftovers fresh, let the gratin cool completely before storing. Place it in an airtight container and refrigerate for up to three days. For longer storage, you can freeze it for up to two months. When reheating, cover with foil and warm in the oven until heated through.
Recipe Tips
- Slice Evenly: Ensure your sweet potatoes are sliced evenly for uniform cooking.
- Adjust Sweetness: Feel free to adjust the brown sugar based on your taste.
- Cheese Choices: Use your favorite cheese for a twist; cheddar or mozzarella tastes great too.
- Add Texture: Adding nuts or seeds to the breadcrumb topping can give it a crunchy texture.
- Bake Covered: Cover the dish with foil for the first 30 minutes to retain moisture, then uncover for a crispy finish.
Variations & Swaps
- Nut-Free: Omit any nuts in the topping if allergies are a concern.
- Cheesy Twist: Try adding a blend of cheeses for a richer flavor.
- Seasonal Additions: Mix in some chopped spinach or kale for a pop of color and added nutrition.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the dish a day in advance. Just layer the sweet potatoes, cranberries, and cream mixture, then cover it tightly with plastic wrap and refrigerate. Bake it just before serving.
Is freezing possible?
Absolutely! You can freeze the gratin before baking. Just make sure to cover it well to avoid freezer burn. Bake it straight from the freezer, adding a bit of extra time.
How should I reheat the leftovers?
To reheat, preheat your oven to 350°F (175°C). Cover the gratin with foil and warm for about 20-25 minutes until heated through. You can also microwave individual portions.
What can I substitute for heavy cream?
If you need a lighter option, you can use whole milk or a non-dairy milk like almond milk, but the texture may be a bit different.
What are some common mistakes to avoid?
It’s important to slice the sweet potatoes evenly so they cook uniformly. Also, make sure not to skip the breadcrumbs; they provide a lovely crispy topping that balances the dish perfectly.
Sweet Potato and Cranberry Gratin
Ingredients
Main Ingredients
- 2 pounds sweet potatoes, peeled and sliced Make sure to slice them evenly for uniform cooking.
- 1 cup fresh cranberries
- 1 cup heavy cream Can be substituted with whole milk or non-dairy milk.
- 1 cup shredded Gruyère cheese Can substitute with cheddar or mozzarella.
- 1/2 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
- 1/4 cup brown sugar Adjust based on sweetness preference.
- 1 teaspoon cinnamon Feel free to add a pinch of nutmeg for added flavor.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large baking dish, layer the sweet potato slices and fresh cranberries.
- In a bowl, mix the heavy cream, cheese, brown sugar, cinnamon, salt, and pepper. Pour this mixture over the layered sweet potatoes and cranberries.
- Top with breadcrumbs for that crispy finish.
Cooking
- Bake for about 45-60 minutes, or until the sweet potatoes are tender and the top is golden brown.
