Sweet Potato & Cranberry Gratin Recipe

Introduction

This Sweet Potato & Cranberry Gratin is a delightful blend of creamy, sweet, and tangy flavors that make a perfect side dish for any meal. With tender sweet potatoes, tart cranberries, and a golden cheesy topping, it’s both comforting and festive.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a large pot, boil the sweet potato slices until tender, about 10-15 minutes.
3. Step 3: Drain and layer half of the sweet potatoes in a greased baking dish.
4. Step 4: Sprinkle half of the cranberries over the sweet potatoes.
5. Step 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. Step 6: Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture.
7. Step 7: Top with shredded Gruyère cheese and breadcrumbs.
8. Step 8: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
9. Step 9: Let it cool for a few minutes before serving.

Tips & Variations

• Use sharp cheddar instead of Gruyère for a different but equally delicious flavor.
• For extra crunch, toast the breadcrumbs before sprinkling on top.
• Add a pinch of nutmeg to the cream mixture for a warmer spice note.
• Substitute dried cranberries if fresh are unavailable, but soak them in warm water first to plump up.

Storage

Store leftover gratin in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15 minutes or until heated through. Avoid microwaving to preserve the crispy topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gratin in advance?

Yes, you can assemble the dish a day ahead and keep it covered in the refrigerator. Bake it fresh just before serving for the best texture and flavor.

Can I make this recipe dairy-free?

Yes, substitute the heavy cream with coconut milk or a plant-based cream, and use a dairy-free cheese alternative. Keep in mind the flavor and texture may vary slightly.

Sweet Potato & Cranberry Gratin Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

This Sweet Potato & Cranberry Gratin is a delightful twist on traditional gratin, combining tender boiled sweet potatoes with tart fresh cranberries, all baked in a creamy, cinnamon-spiced sauce topped with melted Gruyère cheese and crispy breadcrumbs. Perfect as a festive side dish or comforting vegetarian main course during fall and winter.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables & Fruits

• 2 pounds sweet potatoes, peeled and sliced
• 1 cup fresh cranberries

Dairy & Cheese

• 1 cup heavy cream
• 1 cup shredded Gruyère cheese

Dry & Baking Ingredients

• 1/2 cup breadcrumbs
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the gratin.
2. Boil Sweet Potatoes: Place the peeled and sliced sweet potatoes into a large pot and boil them until they become tender, which should take about 10-15 minutes. Drain well once cooked.
3. Layer Sweet Potatoes: Grease a baking dish lightly and layer half of the boiled sweet potato slices evenly on the bottom.
4. Add Cranberries: Sprinkle half of the fresh cranberries evenly over the sweet potato layer.
5. Prepare Cream Mixture: In a bowl, combine the heavy cream, brown sugar, cinnamon, salt, and pepper. Stir well to integrate the flavors.
6. Pour Cream Mixture: Pour half of this cream mixture evenly over the layered sweet potatoes and cranberries.
7. Repeat Layers: Repeat the layering process with the remaining sweet potatoes, cranberries, and pour the rest of the cream mixture on top.
8. Top & Bake: Sprinkle the shredded Gruyère cheese and breadcrumbs evenly on the very top. Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.
9. Cool & Serve: Remove from the oven and allow the gratin to cool for a few minutes before serving to let it set and enhance the flavors.

Notes

• Boiling sweet potatoes before baking helps achieve a creamy, tender texture faster.
• You can substitute Gruyère cheese with Parmesan or a mild cheddar for a different flavor.
• For a crunchier topping, toast the breadcrumbs separately before sprinkling.
• Adjust cinnamon quantity based on your preference for spiciness or sweetness.
• This gratin pairs beautifully with roasted meats or as a hearty vegetarian side.

Keywords: Sweet Potato Gratin, Cranberry Gratins, Holiday Side Dish, Vegetarian Baking Recipe, Gruyère Cheese Gratin