Sweet Potato and Cranberry Gratin
A delightful and creamy gratin combining earthy sweet potatoes and tart cranberries, perfect for family dinners and holiday gatherings.
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.
Notes
This dish is wonderful on its own or served alongside roasted meats, turkey, or a holiday ham. For extra color, sprinkle some fresh herbs on top. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to two months. Reheat covered in foil until heated through.