🖋️ Written by Emma
why make this recipe
Sweet Potato & Cranberry Gratin is a delightful dish that brings comfort and festive flavor to any table. It combines the natural sweetness of sweet potatoes with the tartness of cranberries, making it a perfect balance. Ideal for holiday gatherings, this gratin is not only appealing but also easy to make, allowing you to impress your guests without spending hours in the kitchen.
how to make Sweet Potato & Cranberry Gratin
Ingredients
- 2 pounds sweet potatoes, peeled and sliced
- 1 cup fresh cranberries
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/2 cup breadcrumbs
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Salt and pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- In a large pot, boil the sweet potato slices until tender, about 10-15 minutes.
- Drain and layer half of the sweet potatoes in a greased baking dish.
- Sprinkle half of the cranberries over the sweet potatoes.
- 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.
- Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture.
- Top with shredded Gruyère cheese and breadcrumbs.
- 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.
how to serve Sweet Potato & Cranberry Gratin
Sweet Potato & Cranberry Gratin can be served warm as a side dish at your holiday feast. It pairs well with roasted meats like turkey, chicken, or ham, making it a versatile addition to your festive meal. You can also serve it with a simple green salad for a light dinner.
how to store Sweet Potato & Cranberry Gratin
If you have leftovers, let the gratin cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through.
tips to make Sweet Potato & Cranberry Gratin
- Make sure to slice the sweet potatoes evenly for even cooking.
- For a little extra flavor, consider adding a dash of nutmeg to the cream mixture.
- If you want a crispy top, broil the gratin for a few minutes at the end of baking.
variation
You can easily customize this recipe by adding other ingredients such as nuts for added crunch or different cheeses for a unique flavor. Try substituting Gruyère with Parmesan or cheddar for a different taste profile.
FAQs
Can I use canned sweet potatoes instead of fresh?
Using fresh sweet potatoes is recommended, but if you’re short on time, canned sweet potatoes can work in a pinch. Just make sure to drain them well.
What can I substitute for heavy cream?
If you want a lighter option, you can use half-and-half or a mixture of milk and sour cream. However, this may alter the dish’s creaminess.
Can I prepare the gratin ahead of time?
Yes! You can prepare it the day before and store it in the refrigerator. Just add a few extra minutes to the baking time if you bake it straight from the fridge.
Sweet Potato & Cranberry Gratin
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a large pot, boil the sweet potato slices until tender, about 10-15 minutes.
- Drain and layer half of the sweet potatoes in a greased baking dish.
- Sprinkle half of the cranberries over the sweet potatoes.
- 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.
- Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture.
- Top with shredded Gruyère cheese and breadcrumbs.
- 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.
