Sweet Potato & Cranberry Gratin
A delightful dish that combines earthy sweet potatoes and tart cranberries enveloped in creamy Gruyère cheese, perfect for fall and winter gatherings.
Ingredients
Main Ingredients
- 4 large sweet potatoes, peeled and sliced Ensure uniform slicing for even cooking.
- 1 cup fresh or frozen cranberries
- 1 cup Gruyère cheese, grated Can be substituted with cheddar or fontina.
- 1 cup milk or cream
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs Can incorporate nuts into the topping for crunch.
- 2 tablespoons butter, melted
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the sweet potato slices, cranberries, minced garlic, salt, and pepper.
- Start layering the mixture by arranging a layer of sweet potatoes in a greased baking dish.
- Sprinkle a layer of Gruyère cheese over the sweet potatoes, followed by a layer of the cranberry mixture.
- Repeat these layers until all the ingredients are used, ensuring the top layer is cheese.
- Combine breadcrumbs with melted butter in a small bowl and sprinkle this buttery mixture over the top layer of cheese.
- Pour the milk or cream evenly over the entire dish.
- Cover with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
- Let the gratin cool for a few minutes before serving, allowing the flavors to settle.
Notes
To keep leftovers fresh, store in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warmed through. You can freeze portions for up to a month.