Sweet Potato Cranberry Gratin Festive (Recipe for Printing)
This sweet potato and cranberry gratin with Gruyère cheese is ideal for holiday feasts or Thanksgiving gatherings. Warm, festive, and easy to prepare at home. Save & click.
# What You Need:
→ Main
01 -
2 pounds sweet potatoes, peeled and sliced
02 -
1 cup fresh cranberries
→ Dairy
03 -
1 cup heavy cream
04 -
1 cup shredded Gruyère cheese
→ Topping
05 -
1/2 cup breadcrumbs
→ Seasoning
06 -
1/4 cup brown sugar
07 -
1 teaspoon ground cinnamon
08 -
Salt, to taste
09 -
Black pepper, to taste
# How to Make It:
01 -
Set oven to 375°F (190°C) and allow to preheat.
02 -
Place sliced sweet potatoes in a large pot with salted water, bring to a boil, and simmer until tender, approximately 10–15 minutes. Drain thoroughly.
03 -
Arrange half of the drained sweet potatoes in an even layer in a greased baking dish.
04 -
Distribute half of the cranberries over the sweet potatoes.
05 -
In a mixing bowl, combine heavy cream, brown sugar, cinnamon, salt, and black pepper. Whisk until fully blended.
06 -
Evenly pour half of the seasoned cream mixture over the first layer in the baking dish.
07 -
Layer the remaining sweet potatoes and cranberries, then cover with the rest of the cream mixture.
08 -
Sprinkle the top layer evenly with shredded Gruyère cheese followed by breadcrumbs.
09 -
Bake uncovered for 30–35 minutes, or until the surface is golden brown and bubbling.
# Extra Tips:
01 -
For a crispier topping, broil the gratin for the final 2 minutes, watching closely to prevent burning.