Sweet Potato & Cranberry Gratin
A warm, comforting dish made with layers of sliced sweet potatoes, tart cranberries, and gooey Gruyère cheese, topped with crispy breadcrumbs.
Ingredients
Vegetables
- 3 large sweet potatoes Peeled and sliced thinly;
- 1 cup fresh cranberries Tart little gems that provide a lovely zing.
Dairy
- 1 cup Gruyère cheese, grated This delightful cheese adds a luscious nuttiness.
- 1 cup heavy cream Richness personified!
Toppings
- 1 cup breadcrumbs Seasoned breadcrumbs preferred for added flavor.
- 2 tablespoons butter, melted Provides a golden and crispy topping.
Seasonings
- Salt and pepper To taste.
- 1 teaspoon thyme or rosemary (optional) Adds depth to the dish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large baking dish, lay down half of your sweet potato slices.
- Sprinkle with salt and pepper to season.
- Sprinkle half of the cranberries and half of the Gruyère cheese over the sweet potato slices.
- Repeat with another layer of sweet potatoes, followed by cranberries and cheese.
- Mix the heavy cream with thyme or rosemary (if using) and pour evenly over the layers.
- Combine breadcrumbs with melted butter and sprinkle them over the gratin.
- Cover the baking dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
- Let it cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator. Reheat in the oven at 350°F (175°C) for 15-20 minutes. For make-ahead, assemble and refrigerate a day in advance, or freeze before baking for up to 2 months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 42gProtein: 7gFat: 14gSaturated Fat: 8gSodium: 300mgFiber: 4gSugar: 5g
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