Sweet Potato Cranberry Gratin (Printable Version)

Layers of tender sweet potatoes, tart cranberries, and melted Gruyère cheese baked to golden perfection.

# Ingredients Required:

→ Vegetables and Fruits

01 - 907 g sweet potatoes, peeled and sliced
02 - 240 ml fresh cranberries

→ Dairy

03 - 240 ml heavy cream
04 - 100 g shredded Gruyère cheese

→ Dry Ingredients

05 - 60 g breadcrumbs
06 - 50 g brown sugar
07 - 1 teaspoon ground cinnamon
08 - Salt, to taste
09 - Black pepper, to taste

# Guide to Cooking:

01 - Set the oven temperature to 190°C to prepare for baking.
02 - Boil the peeled and sliced sweet potatoes in a large pot until tender, approximately 10 to 15 minutes. Drain thoroughly.
03 - Grease a baking dish and arrange half of the sweet potato slices evenly on the bottom.
04 - Distribute half of the fresh cranberries over the sweet potato layer.
05 - In a bowl, combine heavy cream, brown sugar, ground cinnamon, salt, and black pepper. Mix until homogeneous.
06 - Drizzle half of the cream mixture over the layered sweet potatoes and cranberries.
07 - Repeat layering with the remaining sweet potatoes, fresh cranberries, and pour over the rest of the cream mixture evenly.
08 - Sprinkle shredded Gruyère cheese and breadcrumbs evenly over the top layer.
09 - Place the assembled dish in the preheated oven and bake for 30 to 35 minutes until the top is golden brown and bubbly.
10 - Allow the gratin to cool for a few minutes before serving to settle the flavors.

# Extra Suggestions:

01 - For a crisper topping, broil the gratin for the last 2-3 minutes, watching carefully to prevent burning.

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