Sweet Potato & Cranberry Gratin: A Must-Try Festive Recipe! Recipe
This Sweet Potato & Cranberry Gratin combines tender, boiled sweet potatoes and tart fresh cranberries layered and baked in a rich cinnamon-spiced cream sauce, topped with melted Gruyère cheese and crunchy breadcrumbs. Perfect for festive gatherings, this dish offers a delightful balance of sweet and savory flavors with a creamy, golden crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Fruit
- 2 pounds sweet potatoes, peeled and sliced
- 1 cup fresh cranberries
Dairy
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
Other
- 1/2 cup breadcrumbs
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
- Boil sweet potatoes: In a large pot, boil the peeled and sliced sweet potatoes for 10-15 minutes until they are tender but not mushy. Drain them well.
- Layer ingredients: Grease a baking dish, then layer half of the boiled sweet potato slices evenly. Sprinkle half of the fresh cranberries over the sweet potatoes.
- Prepare cream mixture: In a bowl, combine heavy cream, brown sugar, cinnamon, salt, and pepper. Pour half of this creamy mixture over the sweet potatoes and cranberries in the dish.
- Repeat layering: Create a second layer with the remaining sweet potatoes and cranberries, then pour the rest of the cream mixture on top.
- Add toppings: Evenly sprinkle shredded Gruyère cheese and breadcrumbs over the top to create a golden, crunchy crust when baked.
- Bake: Place the gratin in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.
- Cool and serve: Allow the gratin to cool for a few minutes before serving to let it set slightly for easier slicing and serving.
Notes
- For a nuttier flavor, consider adding chopped walnuts or pecans to the breadcrumb topping.
- Use fresh cranberries for the best tartness; frozen can be used but thaw and drain excess moisture before layering.
- This gratin can be prepared a day ahead and refrigerated; just bake slightly longer if baking from cold.
- Gruyère cheese can be substituted with another melting cheese like fontina or a mild cheddar if preferred.
- Adjust seasoning with salt and pepper according to taste, especially if using salted butter to grease the dish.
Keywords: sweet potato gratin, cranberry gratin, festive side dish, holiday recipe, sweet potatoes, Gruyère cheese, baked gratin
