Description
A cozy, show-stopping side that mixes velvety sweet potatoes with tart cranberries and a golden cheese topping.
Ingredients
Scale
- 3–4 medium sweet potatoes (about 2–2.5 pounds)
- 1 cup warm cream (or half-and-half)
- 4 oz softened cream cheese
- 1 tsp salt
- 1/2 tsp black pepper
- Pinch of nutmeg
- 1 cup fresh or thawed cranberries
- 1 cup grated Gruyère cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
Instructions
- Thinly slice sweet potatoes to roughly 1/8-inch thickness using a mandoline.
- Whisk together warm cream, cream cheese, salt, black pepper, and nutmeg.
- Toss in cranberries between the layers of sweet potatoes.
- Finish with Gruyère cheese and panko mixed with melted butter.
- Cover with foil and bake at 375°F (190°C) for 30 minutes.
- Remove foil and bake another 15–25 minutes until bubbling and golden.
- Let the gratin sit for 10–15 minutes before serving.
Notes
To reduce sogginess, ensure slices of sweet potatoes are thin and pat berries dry if using frozen. Resting before serving helps maintain texture.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 40mg