There’s something magical about a Sweet Potato Cranberry Gratin that transforms an ordinary meal into a celebration. This recipe changed how I approach holiday side dishes, combining creamy layers of tender sweet potatoes with tart cranberries and a golden, crispy topping that disappears fast at every gathering.
Table of Contents
Ingredients for Sweet Potato Cranberry Gratin
I always start with firm sweet potatoes that feel heavy for their size and have smooth skin without soft spots. For the cheese, Gruyère melts beautifully and adds that nutty flavor that complements the sweetness perfectly, though you can use sharp cheddar if that’s what you have on hand. Fresh cranberries are my preference when they’re in season, but frozen work wonderfully too.
- 2 pounds sweet potatoes (peeled and sliced into 1/4-inch rounds)
- 1 cup fresh cranberries (or frozen, thawed and drained) – Rinse fresh ones and pick through to remove any stems
- 1 cup heavy cream (or coconut cream for dairy-free option)
- 1 cup shredded Gruyère cheese (about 4 oz) – Freshly shredded melts better than pre-shredded
- 1/2 cup breadcrumbs (panko creates the crunchiest topping)
- 1/4 cup brown sugar (adjust based on your sweet potato’s natural sweetness)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions
Preheating your oven before you start slicing ensures even baking from the moment it goes in. This step makes a noticeable difference in achieving that golden, bubbly top.
Step 1: Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Carefully add sliced sweet potatoes and cook for 10-12 minutes until just tender when pierced with a fork but still holding their shape (they should have slight resistance). Overcooking here leads to mushy gratin, so watch carefully. Drain thoroughly and let them cool slightly.
Step 2: Grease a 9×13-inch baking dish with butter or cooking spray. Arrange half the sweet potato slices in overlapping layers across the bottom, overlapping by about half like shingles on a roof. Scatter half the cranberries evenly over the potatoes.
Step 3: In a medium bowl, whisk together heavy cream, brown sugar, cinnamon, salt, and pepper until the sugar dissolves completely. Pour half this mixture over the layered sweet potatoes and cranberries, letting it seep between the layers.
Step 4: Create a second layer with remaining sweet potatoes and cranberries, maintaining the same overlapping pattern. Pour the rest of the cream mixture over the top, gently pressing down so the liquid reaches all layers.
Step 5: Sprinkle shredded Gruyère cheese evenly across the top, followed by breadcrumbs for that irresistible golden crust. Bake for 30-35 minutes until the top is deeply golden brown and you can see bubbling around the edges. Let rest for 5-10 minutes before serving. This resting time allows the cream to thicken slightly and makes serving much cleaner.
Perfect Side Dishes to Complete Your Meal
This gratin pairs beautifully with proteins and greens that balance its richness and sweetness.
Roasted Turkey or Glazed Ham: The savory, herb-seasoned meat provides the perfect counterpoint to the gratin’s sweet and tart flavors, making this combination ideal for holiday feasts.
Fresh Green Salad with Vinaigrette: A crisp salad with tangy dressing cuts through the creamy richness of the gratin, offering textural contrast and refreshing your palate between bites.
Roasted Brussels Sprouts: The slight bitterness and caramelized edges of Brussels sprouts complement the sweetness of the dish while adding nutritious greens to your plate.
Garlic Green Beans: Simple sautéed green beans with garlic provide a light, crisp vegetable that doesn’t compete with the gratin’s bold flavors.
Crusty Dinner Rolls: Warm bread is perfect for soaking up any extra cream sauce, ensuring nothing delicious goes to waste.
Storage & Serving Tips
Store leftover gratin in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delicious as the fresh dish.
For reheating, use the oven at 350°F for 15-20 minutes, covered with foil to prevent over-browning. This method keeps the texture intact better than microwave reheating, though microwaving works in a pinch for individual portions (about 2 minutes on medium power).
This gratin is incredibly versatile. Serve it as a stunning side dish for holiday dinners, bring it to potlucks, or make it the star of a vegetarian meal. You can prepare the entire dish the day before, cover tightly, refrigerate, and bake when needed. Just add 10 extra minutes to the baking time if starting from cold.
FAQs
Can I make this gratin ahead of time?
Yes! Assemble the entire dish up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from refrigerator 30 minutes before baking and add 10 minutes to the cooking time.
What’s the best substitute for Gruyère cheese?
Sharp cheddar, fontina, or even mozzarella work well, though each brings a slightly different flavor and texture. Gruyère has superior melting properties, so other cheeses may not be quite as creamy.
How do I prevent my sweet potatoes from being too mushy?
The key is to not over-boil them in Step 1. They should be tender but still hold their shape when pierced with a fork, with just slight resistance. They’ll continue cooking in the oven, so you want them slightly underdone at this stage.
Sweet Potato & Cranberry Gratin
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Carefully add sliced sweet potatoes and cook for 10-12 minutes until just tender when pierced with a fork but still holding their shape. Drain thoroughly and let them cool slightly.
- Grease a 9×13-inch baking dish with butter or cooking spray. Arrange half the sweet potato slices in overlapping layers across the bottom, overlapping by about half. Scatter half the cranberries evenly over the potatoes.
- In a medium bowl, whisk together heavy cream, brown sugar, cinnamon, salt, and pepper until the sugar dissolves completely. Pour half this mixture over the layered sweet potatoes and cranberries, letting it seep between the layers.
- Create a second layer with remaining sweet potatoes and cranberries. Pour the rest of the cream mixture over the top, gently pressing down so the liquid reaches all layers.
- Sprinkle shredded Gruyère cheese evenly across the top, followed by breadcrumbs. Bake for 30-35 minutes until the top is deeply golden brown and bubbling around the edges. Let rest for 5-10 minutes before serving to allow the cream to thicken slightly.
