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Sweet Potato & Cranberry Gratin

Sweet Potato & Cranberry Gratin: Comfort in Every Bite

This Sweet Potato & Cranberry Gratin offers creamy sweet potatoes and tangy cranberries, making it a perfect dish for any holiday gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin Base
  • 4 cups Sweet Potatoes Peel and slice into thin rounds
  • 2 cups Fresh Cranberries Can use frozen if thawed and drained
  • 1 cup Heavy Cream Substitute with coconut cream for vegan option
For Sweetness & Spice
  • 1/4 cup Brown Sugar Can be replaced with maple syrup
  • 1 teaspoon Cinnamon Can be omitted for a neutral taste
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste
For the Topping
  • 1 cup Gruyère Cheese Can substitute with cheddar, mozzarella, or feta
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs for gluten-free version

Equipment

  • 9x13-inch baking dish
  • pot
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice the sweet potatoes into thin rounds and boil for 10 to 15 minutes until fork-tender.
  3. Layer half of the boiled sweet potatoes in a greased 9x13-inch baking dish followed by half of the cranberries.
  4. In a bowl, whisk together the heavy cream, brown sugar, cinnamon, salt, and pepper. Pour half over the first layer.
  5. Add the remaining sweet potatoes, top with cranberries, and pour the rest of the cream mixture over it.
  6. Sprinkle the shredded Gruyère cheese and breadcrumbs on top.
  7. Bake for 30 to 35 minutes until bubbly and golden brown.
  8. Let cool for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 450mgFiber: 4gSugar: 10gVitamin A: 12000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This dish can be made a day in advance and refrigerated before baking for optimal freshness.

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