Description
A rich and comforting Sweet Potato Cranberry Gratin that beautifully balances earthy sweetness and tartness, perfect for gatherings.
Ingredients
Scale
- 3 large sweet potatoes, peeled and thinly sliced
- 2 cups fresh cranberries (or dried cranberries)
- 1 cup heavy cream (or coconut/almond milk for a dairy-free option)
- 1 cup shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon fresh thyme or rosemary (or dried herbs)
- Salt and pepper to taste
- Optional: melted butter for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the sweet potatoes by peeling and slicing them thinly.
- Sauté the cranberries with a splash of water until they begin to pop.
- In a greased baking dish, layer half of the sweet potato slices, sprinkle with salt and pepper, and half of the sautéed cranberries. Add the remaining sweet potatoes and cranberries on top.
- Pour the heavy cream over the layered mixture.
- Sprinkle the cheese blend on top.
- Bake for 45 minutes or until the sweet potatoes are tender and the cheese is golden brown.
- Let it rest for at least 10 minutes before serving.
Notes
For an extra rich flavor, drizzle melted butter over the top before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 50mg
Keywords: sweet potato, cranberry, gratin, Thanksgiving, comfort food
