Description
A heartwarming dish that combines creamy layers of sweet potatoes with tangy cranberries, topped with a crunchy breadcrumb crust.
Ingredients
Scale
- 2 large sweet potatoes, peeled and sliced thinly
- 1 cup fresh or frozen cranberries
- 1 cup Gruyère cheese, shredded
- 1 cup heavy cream
- 1 tablespoon butter, softened to room temperature
- 1 cup breadcrumbs
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary) for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 9×13 inch baking dish with a little butter.
- Layer half of the sliced sweet potatoes evenly at the bottom of the dish.
- Sprinkle half of the cranberries over the sweet potatoes, followed by half of the Gruyère cheese.
- Repeat the layering with the remaining sweet potatoes, cranberries, and cheese.
- Pour the heavy cream over the layered dish and season with salt and pepper to taste.
- In a small bowl, melt the butter and mix with the breadcrumbs. Sprinkle over the top layers.
- Bake for about 45 minutes or until the sweet potatoes are tender and the top is golden brown and crunchy.
- Garnish with fresh herbs before serving.
Notes
This dish can be prepared a day ahead and stored in the refrigerator until ready to bake. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg