Description
A comforting fall dish that layers sweet potatoes and cranberries, creating a perfect harmony of flavors.
Ingredients
Scale
- 4 large sweet potatoes, peeled and sliced thin
- 2 cups fresh or frozen cranberries
- 1 cup heavy cream or plant-based substitute
- 1 cup shredded cheese (e.g., Gruyère)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Fresh thyme or rosemary
- Salt and pepper to taste
- Optional: a handful of toasted pecans
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped onion and cook until soft—about 5 minutes. Introduce minced garlic and sauté an additional minute.
- In a greased baking dish, layer the sweet potato slices. Sprinkle salt, pepper, and half of the sautéed onion and garlic mixture over the top.
- Add a layer of cranberries, then repeat until all ingredients are used.
- Pour the heavy cream evenly over the layered sweet potatoes and cranberries.
- Sprinkle grated cheese generously over the top layer.
- Cover with aluminum foil and bake for 45 minutes. Afterward, remove the foil and bake for an additional 15 minutes or until golden.
- Sprinkle fresh thyme or rosemary before serving.
- Allow to sit for a few minutes before serving.
Notes
Experiment with different herbs or spices such as nutmeg or cinnamon for a unique twist.
- Prep Time: 15
- Cook Time: 60
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 50mg
Keywords: sweet potato, cranberry, gratin, fall recipe, holiday dish, vegetarian
