Description
A delightful Sweet Potato & Cranberry Gratin, perfect for holiday tables and special occasions with creamy layers and tangy cranberries.
Ingredients
Scale
- 3 large sweet potatoes, peeled and sliced thin
- 2 cups fresh cranberries
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup grated cheese (Gruyère recommended)
- 2 tbsp butter, cut into small pieces
- Fresh thyme for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Peel and slice the sweet potatoes into thin rounds, about 1/8 inch thick.
- In a greased baking dish, layer half of the sweet potato slices across the bottom and scatter half of the cranberries on top.
- In a mixing bowl, whisk together the heavy cream, brown sugar, salt, and black pepper. Pour half of this mixture over the layers in the baking dish.
- Repeat the layering process with the remaining sweet potatoes and cranberries, and pour the rest of the cream mixture on top. Sprinkle the grated cheese and dot with pieces of butter. Cover with foil and bake for 30 minutes.
- Remove the foil and continue to bake for an additional 15-20 minutes, until the cheese is golden and bubbly. Allow to cool slightly, garnish with thyme if desired, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen before baking for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 278mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg