Sweet Potato & Cranberry Gratin
A delicious and visually appealing dish that layers sweet potatoes and tart cranberries, perfect for gatherings and festive meals.
Ingredients
Main Ingredients
- 3 large Sweet potatoes Peeled and sliced into thin rounds
- 2 cups Cranberries Fresh or dried
- 1 cup Gruyère cheese Shredded; can substitute with cheddar or mozzarella
- 1 cup Breadcrumbs Use gluten-free if necessary
- 4 tablespoons Butter Melted
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Cream Can substitute with coconut milk for a vegan option
- 2 cloves Garlic Minced
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Peel and slice the sweet potatoes into thin rounds.
- In a greased baking dish, layer half of the sweet potato slices at the bottom.
- Sprinkle half of the cranberries and half of the Gruyère cheese over the sweet potatoes.
- Repeat the layers with the remaining sweet potatoes, cranberries, and Gruyère cheese.
Cooking
- In a small saucepan, melt the butter and mix in the breadcrumbs, salt, and pepper.
- Pour the cream evenly over the layered dish, then top with the breadcrumb mixture.
- Bake for 30-40 minutes or until the sweet potatoes are tender and the top is golden brown.
- Let it cool slightly before serving.
Notes
Serve with fresh herbs like parsley or thyme. Pairs well with glazed salmon, roasted chicken, or a simple green salad. Leftovers can be stored in an airtight container in the fridge for up to three days, or frozen for longer storage. Consider adding cayenne pepper for a spicy kick or using plant-based alternatives for a vegan option.