Sweet Potato Cranberry Gratin (Ready-to-Print Version)

Festive gratin blending sweet potatoes, cranberries, cinnamon cream, Gruyère, and crispy breadcrumbs in a baked delight.

# What You’ll Need:

→ Vegetables

01 - 2 lb peeled and sliced sweet potatoes
02 - 1 cup fresh cranberries

→ Dairy & Cheese

03 - 1 cup heavy cream
04 - 1 cup shredded Gruyère cheese

→ Dry Ingredients & Spices

05 - 1/2 cup breadcrumbs
06 - 1/4 cup brown sugar
07 - 1 tsp ground cinnamon
08 - Salt to taste
09 - Black pepper to taste

# Step-by-Step Guide:

01 - Preheat the oven to 375°F to ensure even baking of the layered ingredients.
02 - Boil the peeled and sliced sweet potatoes in a large pot until tender, approximately 10 to 15 minutes.
03 - Drain the sweet potatoes and arrange half of them evenly in a greased baking dish.
04 - Distribute half of the fresh cranberries evenly over the sweet potato layer.
05 - Combine heavy cream, brown sugar, cinnamon, salt, and black pepper in a bowl until well blended.
06 - Pour half of the cream mixture evenly over the sweet potato and cranberry layers.
07 - Layer the remaining sweet potatoes and cranberries, then pour the remaining cream mixture on top.
08 - Sprinkle shredded Gruyère cheese evenly over the top, followed by a layer of breadcrumbs to form a crisp crust.
09 - Bake in the preheated oven for 30 to 35 minutes or until the topping is golden brown and the dish is bubbling.
10 - Allow the dish to cool for several minutes to set the layers before serving.

# Handy Tips:

01 - Boiling the sweet potatoes beforehand ensures a tender texture and even cooking throughout the gratin.

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