Sweet Potato & Cranberry Gratin
A delightful seasonal dish combining sweet potatoes and cranberries, perfect for festive gatherings.
Ingredients
Main Ingredients
- 4 large Sweet Potatoes Firm, smooth-skinned for best results.
- 2 cups Cranberries Fresh or dried; fresh is slightly tart, dried is sweet.
- 2 cups Heavy Cream For the creamy sauce.
- 1 cup Cheese Sharp cheddar or goat cheese work well.
- 1/2 teaspoon Salt To season the dish.
- 1/2 teaspoon Pepper To taste.
- 1/2 teaspoon Nutmeg Optional, for flavor enhancement.
- 1 cup Breadcrumbs Optional, for added texture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Peel and slice the sweet potatoes very thinly, about 1/8 inch thick.
- If using fresh cranberries, rinse and drain them; chop dried cranberries coarsely.
- In a mixing bowl, whisk together the heavy cream, salt, pepper, and grated cheese until well combined.
Assembly
- In a greased baking dish, layer the sweet potatoes in an overlapping pattern, sprinkling cranberries between layers.
- Pour the cream and cheese mixture over each layer.
Baking
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle breadcrumbs and extra cheese on top if desired, and bake for another 30 minutes.
Serving
- Let the gratin cool for 10 minutes before serving.
Notes
You can prepare this dish a day in advance and bake it just before serving.