Description
A delicious holiday dish that combines sweet potatoes and fresh cranberries, topped with creamy Gruyère cheese and breadcrumbs.
Ingredients
Scale
- 900 g sweet potatoes, peeled and sliced
- 120 g fresh cranberries
- 240 ml heavy cream
- 100 g Gruyère cheese, shredded
- 60 g breadcrumbs
- 55 g brown sugar
- 1 teaspoon ground cinnamon
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 190°C.
- Bring a large pot of water to a boil and cook sweet potato slices until tender, approximately 10–15 minutes.
- Drain sweet potatoes well and arrange half in an even layer within a greased baking dish.
- Scatter half of the fresh cranberries over the sweet potato layer.
- In a bowl, combine heavy cream, brown sugar, cinnamon, salt, and black pepper. Mix thoroughly.
- Pour half of the cream mixture evenly over the layered sweet potatoes and cranberries.
- Repeat with the remaining sweet potatoes, cranberries, and cream mixture to form a second layer.
- Top the assembled gratin with shredded Gruyère and breadcrumbs.
- Transfer the dish to the oven and bake for 30–35 minutes until the surface is golden brown and the mixture bubbles around the edges.
- Allow the gratin to cool briefly before serving to enable clean slicing.
Notes
- Can be prepared a day in advance and baked just before serving.
- Feel free to adjust the level of sweetness by modifying the amount of brown sugar.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 70 mg