Description

This Sweet Potato & Cranberry Gratin is a deliciously creamy and comforting dish perfect for holiday meals or cozy dinners. Sweet potatoes are boiled until tender, layered with fresh cranberries, and smothered in a cinnamon-spiced cream mixture. Topped with shredded Gruyère cheese and crispy breadcrumbs, then baked to golden perfection, this gratin offers a wonderful balance of sweet, tart, and savory flavors with a creamy texture and crunchy top.

Ingredients

Scale

Main Ingredients

2 lbs sweet potatoes, peeled and sliced
1 cup fresh cranberries
1 cup heavy cream
1 cup shredded Gruyère cheese
½ cup breadcrumbs
¼ cup brown sugar
1 teaspoon cinnamon
Salt and pepper, to taste

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the gratin.
Boil Sweet Potatoes: In a large pot of boiling water, cook the sliced sweet potatoes for 10 to 15 minutes until they are fork-tender but still hold their shape. Drain well to remove excess water.
Prepare Cream Mixture: In a mixing bowl, whisk together the heavy cream, brown sugar, cinnamon, salt, and pepper until smooth and well combined, creating a spiced, sweetened cream base.
Layer Ingredients: Grease a baking dish, then layer half of the boiled sweet potatoes evenly on the bottom. Follow with half of the fresh cranberries and half of the cream mixture poured over the layers. Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture.
Add Toppings: Evenly sprinkle the shredded Gruyère cheese on top of the layered gratin, then add the breadcrumbs to create a crispy crust during baking.
Bake: Bake in the preheated oven for 30 to 35 minutes until the top is golden brown, bubbly, and the cream mixture is set inside.
Rest before Serving: Allow the gratin to sit for about 10 minutes after baking. This helps the dish to firm up and enhances the texture when served.

Notes

Allow the gratin to sit for about 10 minutes before serving for the best texture and easier slicing.
You can substitute Gruyère cheese with a similar melting cheese like Swiss or Emmental if unavailable.
For a crunchier topping, mix the breadcrumbs with a little melted butter before sprinkling on top.
This dish pairs wonderfully with roasted meats or as a vegetarian main when served with a fresh green salad.