Sweet Potato & Cranberry Gratin
A delightful blend of savory sweet potatoes and tart cranberries, all topped with creamy Gruyère cheese, perfect for festive gatherings.
Ingrédients
Main Ingredients
- 2 pounds sweet potatoes, peeled and sliced Try using different varieties for added flavor.
- 1 cup fresh cranberries Dried cranberries can be used if fresh ones are not available.
- 1 cup heavy cream Can be substituted with half-and-half or coconut cream for lighter versions.
- 1 cup shredded Gruyère cheese Dairy-free cheese alternatives can be used for lactose-intolerant guests.
- 1/2 cup breadcrumbs Gluten-free breadcrumbs can be used to make the dish gluten-free.
- 1/4 cup brown sugar Adjust to taste.
- 1 teaspoon cinnamon Adds warmth to the dish.
- Salt and pepper to taste Essential for enhancing flavor.
Instructions
Preparation
- Start by gathering all your ingredients. Peel and slice your sweet potatoes into uniform rounds.
- Bring a large pot of salted water to a boil. Add the sliced sweet potatoes and cook until tender, about 10-15 minutes.
- Drain the sweet potatoes well and layer half of them in a greased baking dish.
Layering
- Sprinkle half of the fresh cranberries over the first layer of sweet potatoes.
- In a bowl, whisk together the heavy cream, brown sugar, cinnamon, salt, and pepper.
- Pour half of the cream mixture over the layered sweet potatoes and cranberries.
- Repeat the layering process with the remaining sweet potato slices and cranberries, and pour the rest of the cream mixture on top.
Baking
- Sprinkle the shredded Gruyère cheese and breadcrumbs over the top.
- Bake in a preheated oven at 375°F (190°C) for 30-35 minutes until the top is golden brown and bubbling.
- Let it cool for a few minutes before serving.
Notes
This dish can be prepared ahead of time and baked just before serving. Consider adding a sprinkle of nutmeg for added flavor.