Sweet Potato & Cranberry Gratin
Elevate your side dish game with this exquisite Sweet Potato & Cranberry Gratin. Layers of tender sweet potatoes are perfectly complemented by bursts of tart cranberries, all enveloped in a rich, cinnamon-spiced cream and topped with golden Gruyère and crisp breadcrumbs. It’s a harmonious blend of sweet and savory, making it an unforgettable addition to any holiday table or a comforting weeknight meal.
Prep Time
20 minutes
Cook Time
30-35 minutes
Total Time
50-55 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Features a perfect balance of sweet and tart flavors, ideal for any palate.
- Visually stunning with vibrant cranberries and a golden, bubbly topping, making it a showstopper.
- A comforting and hearty side dish that's surprisingly easy to assemble.
- Can be prepared ahead of time, reducing stress on busy cooking days.
- Offers a unique twist on traditional sweet potato dishes, sure to impress guests.
Ingredients
- 910 grams (2 pounds) sweet potatoes, peeled and uniformly sliced into 0.5 cm (1/4 inch) rounds
- 100 grams (1 cup) fresh cranberries
- 240 milliliters (1 cup) heavy cream
- 110 grams (1 cup) shredded Gruyère cheese
- 60 grams (1/2 cup) plain breadcrumbs
- 50 grams (1/4 cup) light brown sugar, packed
- 5 milliliters (1 teaspoon) ground cinnamon
- Salt and freshly ground black pepper, to taste
- Butter or cooking spray, for greasing the baking dish
Instructions
- Preheat your oven to 190°C (375°F). Prepare a 23×33 cm (9×13 inch) baking dish by lightly greasing it with butter or cooking spray to prevent sticking.
- In a large pot of lightly salted boiling water, gently cook the sliced sweet potatoes until they are tender when pierced with a fork, approximately 10-15 minutes. Be careful not to overcook them, as they will continue to soften in the oven. Drain the sweet potatoes thoroughly.
- Arrange half of the par-cooked sweet potato slices in an even layer at the bottom of your prepared baking dish. Ensure they overlap slightly for a beautiful presentation.
- Evenly sprinkle half of the fresh cranberries over the layer of sweet potatoes. The tartness of the cranberries will provide a delightful contrast to the sweet potatoes.
- In a medium mixing bowl, whisk together the heavy cream, light brown sugar, ground cinnamon, a pinch of salt, and a dash of freshly ground black pepper until well combined. This mixture will infuse the gratin with its signature sweet and savory flavor.
- Carefully pour half of the prepared cream mixture over the sweet potato and cranberry layer in the baking dish, ensuring it's distributed as evenly as possible.
- Repeat the layering process: place the remaining sweet potato slices over the first layer, followed by the remaining fresh cranberries, and then pour the rest of the cream mixture over everything.
- Generously sprinkle the shredded Gruyère cheese over the top of the gratin, followed by the breadcrumbs. The Gruyère will melt into a bubbly, savory crust, and the breadcrumbs will add a wonderful textural crunch.
- Transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the top is beautifully golden brown, bubbly, and the gratin is heated through. The sweet potatoes should be fork-tender and the sauce thickened.
- Once baked, remove the gratin from the oven and allow it to cool for at least 5-10 minutes before serving. This resting period allows the gratin to set, making it easier to serve and preventing it from falling apart.
Tools You’ll Need
- 23×33 cm (9×13 inch) baking dish
- Large pot
- Colander
- Medium mixing bowl
- Whisk
- Vegetable peeler
- Sharp knife
- Cutting board
Essential Success Tips
- Slice sweet potatoes evenly: Consistency in slice thickness ensures they cook uniformly and prevents some pieces from becoming mushy while others are still firm.
- Do not overcook sweet potatoes initially: Boil them just until tender-crisp. They will continue to cook in the oven, and overcooking them beforehand will lead to a watery, mushy gratin.
- Season generously: Don't forget to season the sweet potatoes and the cream mixture with salt and pepper to enhance all the flavors, balancing the sweetness.
- Use fresh cranberries: While frozen can work, fresh cranberries offer the best texture and a vibrant burst of tartness that defines this dish.
- Allow proper resting time: Letting the gratin cool for a few minutes after baking helps the layers set and prevents the gratin from collapsing when served.
Professional Cooking Secrets
- Infuse your cream: For an extra layer of flavor, gently warm the heavy cream with the cinnamon and brown sugar over low heat for 5 minutes before whisking. This allows the spices to bloom and deeply infuse the cream.
- Spice up your breadcrumbs: Mix a pinch of smoked paprika or a tiny amount of nutmeg into the breadcrumbs before sprinkling them over the top. This adds an unexpected depth and aroma to the crust.
- Cheese variation: While Gruyère is excellent, consider a blend of Gruyère with a touch of aged white cheddar for a more complex nutty and sharp profile, or even a hint of Parmesan for extra saltiness.
Notes
- Make Ahead: You can assemble the entire gratin up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Before baking, let it sit at room temperature for 30 minutes, and you may need to add 5-10 minutes to the baking time.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
- Serving Suggestion: This gratin pairs wonderfully with roasted poultry (like turkey or chicken), pork loin, or as a sophisticated side for any festive gathering.
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries. Do not thaw them before adding to the gratin. They might release a little more moisture, but the taste will still be fantastic.
Is there a dairy-free alternative for this gratin?
To make it dairy-free, you can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. For the Gruyère, use a high-quality dairy-free shredded cheese that melts well, though the flavor profile will shift slightly.
How can I prevent the sweet potatoes from becoming watery?
The key is to not overcook the sweet potatoes during the initial boiling stage. They should be just tender enough to pierce, not mushy. Also, ensure they are thoroughly drained before layering to prevent excess water from diluting the cream sauce.
Nutrition Facts (Per Serving)
Calories: Approximately 420-480 per serving, Protein: 10-12g, Fat: 28-32g, Carbs: 35-40g (Estimates based on 8 servings and average ingredient values)
Allergy Information
Contains dairy (heavy cream, Gruyère cheese) and gluten (breadcrumbs). For a gluten-free version, use gluten-free breadcrumbs. For a dairy-free version, see FAQ for alternatives.
No comment