Sweet Potato Cranberry Gratin
A creamy, layered sweet potato gratin with tart cranberries and warm spices, perfect for holiday tables.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Gratin Base
- 2 lbs sweet potatoes peeled and thinly sliced
- 1.5 cups fresh cranberries
- 1 cup heavy cream
- 0.5 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp fresh thyme
- 0.25 tsp nutmeg
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C) and butter a baking dish.
- Warm cream, milk, thyme, nutmeg, salt, and pepper in a saucepan over low heat.
- Layer half of the sweet potatoes in the dish and sprinkle with cranberries and brown sugar.
- Pour some cream mixture over the layer and repeat.
- Dot with butter, cover with foil, and bake 35 minutes.
- Uncover and bake another 25 minutes until golden and tender.
- Rest 10 minutes before serving.
Notes
Can be assembled a day ahead and baked before serving.