Sweet Potato & Cranberry Gratin
This Sweet Potato & Cranberry Gratin is a sublime blend of earthy sweetness and bright tartness, enveloped in a creamy, savory sauce. It's an elegant yet comforting side dish, perfect for holiday gatherings or a special weeknight meal. The layers of tender sweet potato, bursting cranberries, and rich Gruyère create an unforgettable symphony of flavors and textures.
Prep Time
25 minutes
Cook Time
30-35 minutes
Total Time
55-60 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Harmonious Blend: A perfect balance of sweet, tart, and savory notes that truly excites the palate.
- Festive Appeal: Its vibrant colors and comforting nature make it an ideal centerpiece for holiday tables.
- Irresistible Textures: Creamy, tender sweet potatoes are beautifully complemented by the juicy pop of cranberries and a crispy, cheesy topping.
- Effortlessly Elegant: Looks impressive with minimal fuss, making it great for entertaining.
- Versatile Side: Pairs wonderfully with roasted meats, poultry, or as a standalone vegetarian delight.
Ingredients
- 900g (2 pounds) sweet potatoes, peeled and sliced into 0.5 cm (1/4 inch) rounds
- 120g (1 cup) fresh cranberries
- 240ml (1 cup) heavy cream
- 100g (1 cup) shredded Gruyère cheese
- 60g (1/2 cup) breadcrumbs (panko or regular)
- 50g (1/4 cup) light brown sugar, packed
- 5ml (1 teaspoon) ground cinnamon
- Salt, to taste
- Freshly ground black pepper, to taste
- Butter or cooking spray, for greasing the baking dish
Instructions
- Preheat your oven to 190°C (375°F). Lightly grease a medium-sized baking dish (approximately 23×33 cm or 9×13 inches) with butter or cooking spray to prevent sticking and ensure easy removal.
- In a large pot, bring a generous amount of salted water to a rolling boil. Carefully add the sliced sweet potatoes and blanch them for 5-7 minutes, or until they are tender-crisp but not mushy. This par-cooking step helps to ensure they cook evenly and fully soften in the gratin.
- Drain the sweet potato slices thoroughly. Arrange half of the par-cooked sweet potato slices in a single, even layer at the bottom of the prepared baking dish. Try to overlap them slightly for a beautiful presentation and even distribution.
- Evenly sprinkle half of the fresh cranberries over the layer of sweet potatoes. The cranberries will burst and release their tart juices, contrasting wonderfully with the sweet potatoes.
- In a separate medium-sized bowl, whisk together the heavy cream, light brown sugar, ground cinnamon, a pinch of salt, and a generous grind of black pepper until well combined. This creamy mixture will infuse the gratin with its signature sweet and savory flavor.
- Carefully pour half of the cream mixture over the layered sweet potatoes and cranberries, ensuring it distributes as evenly as possible to moisten all the ingredients.
- Repeat the layering process. Arrange the remaining sweet potato slices over the cream mixture, followed by the remaining fresh cranberries. Pour the rest of the cream mixture over these layers, making sure the top layer of sweet potatoes is well coated.
- In a small bowl, combine the shredded Gruyère cheese with the breadcrumbs. Sprinkle this mixture generously and evenly over the top of the gratin. The Gruyère will melt into a golden, nutty crust, while the breadcrumbs will add a delightful crunch.
- Place the baking dish into the preheated oven and bake for 30-35 minutes. The gratin is ready when the top is beautifully golden brown, the cheese is bubbly and melted, and the sweet potatoes are fork-tender. If the topping is browning too quickly, you can loosely tent it with aluminum foil.
- Once baked, remove the gratin from the oven and let it cool for at least 10-15 minutes before serving. This resting period allows the gratin to set, making it easier to serve and allowing the flavors to meld beautifully. Serve warm and enjoy!
Tools You’ll Need
- Large pot
- Colander
- Large mixing bowls (2)
- Whisk
- Measuring cups and spoons
- Sharp knife and cutting board
- 9×13 inch (23×33 cm) baking dish
Essential Success Tips
- Uniform Slices: Ensure your sweet potato slices are of similar thickness (about 0.5 cm or 1/4 inch) for even cooking. A mandoline slicer can be very helpful here for consistency.
- Don't Over-boil: Boil the sweet potatoes until they are just tender-crisp. They will continue to cook in the oven, and over-boiling will result in a mushy gratin.
- Layering is Key: Take time to layer the ingredients evenly. This ensures every bite contains a balanced flavor profile of sweet potato, cranberry, and cream.
- Resting Time: Allow the gratin to rest for 10-15 minutes after baking. This helps the layers set and prevents the gratin from falling apart when served.
- Taste the Cream Mixture: Before pouring, taste your cream mixture and adjust seasonings (salt, pepper, brown sugar, cinnamon) to your preference. Remember the Gruyère will add a salty note.
Professional Cooking Secrets
- Infused Cream: For an extra layer of flavor, gently warm the heavy cream with a cinnamon stick and a few cloves before mixing in the brown sugar and other seasonings. Strain before use to remove solids. This deepens the spice notes beautifully.
- Grana Padano or Parmesan Boost: While Gruyère offers nutty notes, a sprinkle of finely grated Grana Padano or Pecorino Romano mixed with the breadcrumbs adds a sharper, saltier counterpoint that elevates the overall umami and crispness of the topping.
- Citrus Zest Lift: A finely grated zest of half an orange or a whole tangerine, added to the cream mixture, will brighten the flavors of both the sweet potato and cranberries, adding an unexpected, sophisticated aromatic layer.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Make Ahead: You can assemble the gratin up to one day in advance, cover it tightly, and refrigerate. Add the breadcrumb-cheese topping just before baking. You may need to add an extra 5-10 minutes to the baking time if baking from cold.
- Variations: For a richer flavor, consider adding a pinch of nutmeg or a splash of orange liqueur to the cream mixture. You can also experiment with other cheeses like white cheddar or fontina.
- Serving Suggestion: This gratin makes an excellent accompaniment to roasted turkey, ham, pork loin, or even a simple roasted chicken.
Frequently Asked Questions
Can I use frozen cranberries?
Yes, you can use frozen cranberries. Do not thaw them before adding to the gratin; simply add them frozen as you would fresh. They may release a bit more moisture, but this will not significantly affect the final dish.
What if I don't have Gruyère cheese?
If Gruyère is unavailable, good substitutes include Emmental, Comté, or even a sharp white cheddar. Each will impart a slightly different flavor profile, but all will melt beautifully and contribute to the gratin's richness.
How can I make this gratin spicier?
To add a touch of heat, you could incorporate a pinch of cayenne pepper or a very small amount of finely minced fresh ginger into the cream mixture. Start with a tiny amount and taste before adding more.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 12g, Fat: 35g, Carbs: 38g, Fiber: 5g (Approximate values per serving, based on 8 servings)
Allergy Information
Contains dairy and gluten. For a gluten-free version, ensure your breadcrumbs are gluten-free or omit them entirely. For a dairy-free option, substitute heavy cream with a full-fat coconut cream and use a plant-based shredded cheese alternative, though the flavor and texture will be altered.
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