Sweet Potato and Cranberry Gratin
A delightful dish combining the earthy sweetness of sweet potatoes and the tartness of fresh cranberries, perfect for gatherings.
Servings: 6 servings
Calories: 360kcal
Ingredients
Main Ingredients
- 900 grams 900 grams (2 lbs) sweet potatoes, peeled and sliced
- 150 grams 150 grams (1.5 cups) fresh cranberries
- 240 ml 240 ml (1 cup) heavy cream
- 100 grams 100 grams (1 cup) shredded Gruyere cheese
- 50 grams 50 grams (0.5 cup) breadcrumbs
- 50 grams 50 grams (1/4 cup) brown sugar
- 1 teaspoon 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 190 degrees C (375 degrees F).
- Boil the sliced sweet potatoes for about 10 to 15 minutes until tender, then drain.
- In a greased baking dish, layer half of the boiled sweet potatoes.
- Sprinkle half of the cranberries over the sweet potato layer.
- In a separate bowl, combine the heavy cream, brown sugar, cinnamon, and season with salt and pepper to taste.
- Pour half of this creamy mixture over the sweet potatoes and cranberries in the baking dish.
- Layer the remaining sweet potatoes and cranberries on top, then repeat with the remaining cream mixture.
- Sprinkle the shredded Gruyere cheese and breadcrumbs on top.
Baking
- Bake for 30 to 35 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Notes
Consider garnishing with extra Gruyere cheese or cranberries for an added pop of color. Pairs well with salad or roasted vegetables.