Sweet Potato Cranberry Gratin (Printable Version)
Layers of sweet potatoes and tangy cranberries baked with cream, cheese, and a golden breadcrumb topping.
# Everything You’ll Need:
→ Vegetables
01 -
2 pounds sweet potatoes, peeled and sliced
02 -
1 cup fresh cranberries
→ Dairy
03 -
1 cup heavy cream
04 -
1 cup shredded Gruyère cheese
→ Toppings
05 -
1/2 cup breadcrumbs
→ Spices and Sweeteners
06 -
1/4 cup brown sugar
07 -
1 teaspoon cinnamon
08 -
Salt and freshly ground black pepper, to taste
# Steps to Cook:
01 -
Set the oven to 375°F (190°C) to preheat.
02 -
Boil the peeled and sliced sweet potatoes in a large pot until tender, approximately 10 to 15 minutes, then drain thoroughly.
03 -
In a greased baking dish, spread half of the cooked sweet potatoes evenly, then scatter half of the fresh cranberries on top.
04 -
Combine heavy cream, brown sugar, cinnamon, salt, and pepper in a bowl and mix well.
05 -
Pour half of the cream mixture evenly over the layered sweet potatoes and cranberries.
06 -
Repeat the layering process with the remaining sweet potatoes and cranberries.
07 -
Pour the remaining cream mixture over the top layer.
08 -
Evenly sprinkle shredded Gruyère cheese and breadcrumbs on the surface.
09 -
Bake in the preheated oven for 30 to 35 minutes, or until the topping is golden brown and bubbling.
10 -
Allow the gratin to cool for a few minutes before serving to set.
# Extra Suggestions:
01 -
For a vegan alternative, substitute heavy cream with coconut cream and Gruyère cheese with a plant-based cheese. This dish can be assembled a day ahead and baked before serving. Adjust sugar quantity according to the sweetness of the sweet potatoes.