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Sweet Potato and Cranberry Gratin

Sweet Potato and Cranberry Gratin

A delicious and festive gratin that combines the sweetness of sweet potatoes with the tartness of cranberries, perfect for holiday gatherings
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 portions
Course: Dinner, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds sweet potatoes peeled and sliced
  • 1 cup fresh cranberries
  • 1 cup heavy cream
  • 1 cup Gruyère cheese shredded
  • 1/2 cup breadcrumbs
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • salt and pepper to taste

Equipment

  • 9x13 inch baking dish
  • Large pot for boiling
  • mixing bowl
  • Measuring cups and spoons
  • Mandoline slicer (optional)

Method
 

  1. Preheat the oven to 375°F (190°C)
  2. In a large pot, boil the sweet potato slices until tender, about 10-15 minutes
  3. Drain and layer half of the sweet potatoes in a greased baking dish
  4. Sprinkle half of the cranberries over the sweet potatoes
  5. 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
  6. Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture
  7. Top with shredded Gruyère cheese and breadcrumbs
  8. 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
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

For a vegan version, substitute heavy cream with coconut cream and cheese with a plant-based alternative. Can be prepared a day in advance and baked just before serving. Use a mandoline slicer for even sweet potato slices.
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