Sweet Potato & Cranberry Gratin: A Must-Try Festive Recipe

Introduction

This Sweet Potato & Cranberry Gratin is a festive dish that combines creamy, savory flavors with a touch of tartness from fresh cranberries. It’s perfect for holiday gatherings or a comforting side to any meal. The golden, cheesy crust adds a delightful texture you’ll love.

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 the sweet potatoes and layer half of them in a greased baking dish.
4. Step 4: Sprinkle half of the cranberries evenly over the sweet potatoes.
5. Step 5: In a bowl, mix together 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 the gratin with shredded Gruyère cheese and breadcrumbs.
8. Step 8: Bake in the preheated oven for 30-35 minutes, until the top is golden brown and bubbly.
9. Step 9: Allow the gratin to cool for a few minutes before serving.

Tips & Variations

• Use sharp cheddar cheese instead of Gruyère for a stronger flavor.
• Add a pinch of nutmeg to the cream mixture for added warmth.
• For a vegan version, substitute heavy cream with coconut cream and use a plant-based cheese alternative.
• Toast the breadcrumbs lightly before adding to the top for extra crunch.

Storage

Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and the topping is crisp again, about 15-20 minutes. Avoid microwaving to retain the texture of the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gratin ahead of time?

Yes, you can assemble the gratin a day in advance and keep it covered in the refrigerator. Bake it just before serving to maintain freshness and texture.

Can I use frozen cranberries instead of fresh?

Frozen cranberries can be used, but be sure to thaw and drain them well to prevent excess moisture from affecting the gratin’s texture.

Sweet Potato & Cranberry Gratin: A Must-Try Festive Recipe

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4.5 from 82 reviews

This Sweet Potato & Cranberry Gratin is a festive and comforting dish perfect for holiday gatherings. It layers tender boiled sweet potatoes and tart fresh cranberries, then bakes them in a creamy cinnamon-spiced sauce topped with Gruyère cheese and crispy breadcrumbs. The result is a harmonious blend of sweet, savory, and tart flavors with a golden, bubbly crust that adds texture and richness to any meal.

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

Ingredients

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Sweet Potato & Cranberries

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

Cream Mixture

• 1 cup heavy cream
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• Salt and pepper to taste

Topping

• 1 cup shredded Gruyère cheese
• 1/2 cup breadcrumbs

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking your gratin.
2. Boil Sweet Potatoes: In a large pot, boil the sliced sweet potatoes for 10-15 minutes until they are tender but not falling apart. This softens them for layering in the dish.
3. Layer Sweet Potatoes: Drain the sweet potatoes well and arrange half of the slices evenly in a greased baking dish to form the first layer.
4. Add Cranberries: Sprinkle half of the fresh cranberries evenly over the sweet potato layer to add tartness and freshness.
5. Mix Cream Mixture: In a bowl, combine the heavy cream, brown sugar, cinnamon, salt, and pepper. Stir well to incorporate all the flavors.
6. Pour Cream Mixture: Pour half of the cream mixture carefully over the sweet potatoes and cranberries, allowing it to seep through the layers.
7. Repeat Layers: Repeat the layering process with the remaining sweet potatoes and cranberries, then pour the rest of the cream mixture over the top.
8. Add Cheese and Breadcrumbs: Generously sprinkle the shredded Gruyère cheese and breadcrumbs over the final layer to create a golden, crispy topping.
9. Bake: Place the dish in the oven and bake for 30-35 minutes until the topping turns golden brown and bubbly.
10. Cool and Serve: Allow the gratin to cool for a few minutes after baking before serving. This helps it set and improves the flavors.

Notes

• Make sure to not over-boil the sweet potatoes; they should be tender but still hold their shape for layering.
• If Gruyère cheese is unavailable, a mild Swiss cheese can be substituted.
• Use fresh cranberries for the best tart flavor; frozen can be used but drain excess liquid.
• For a nuttier flavor, consider adding a sprinkle of chopped pecans or walnuts on top before baking.
• This dish pairs wonderfully with roasted meats or as a vegetarian main when served with a fresh green salad.

Keywords: sweet potato gratin, cranberry side dish, festive recipes, holiday side dish, creamy gratin, Gruyère cheese recipe