Festive Sweet Potato Cranberry Gratin

This sweet potato and cranberry gratin brings together the natural sweetness of tender sweet potatoes and the bright tartness of fresh cranberries in a creamy, cheesy bake. It’s a beautiful dish that’s both festive and comforting, ideal for holiday tables or any time you want a side that stands out. The golden crust of Gruyère and breadcrumbs adds a satisfying crunch that makes every bite a joy.

I first made this gratin during Thanksgiving a few years ago and it instantly became a family favorite. The combination of cranberries and sweet potatoes feels festive, but it is also surprisingly approachable for everyday dinners.

Ingredients

• Sweet potatoes: peeled and sliced this is the star of the dish providing natural sweetness and creaminess
• Fresh cranberries: add a bright tartness that cuts through the richness
• Heavy cream: gives the gratin its silky texture and rich flavor choose good quality for the best taste
• Shredded Gruyère cheese: offers a nutty flavor and melts beautifully creating a golden topping
• Breadcrumbs: provide crunch and help form the perfect crust
• Brown sugar: enhances the natural sweetness of the potatoes without overpowering
• Cinnamon: brings warmth and depth to the dish pairs wonderfully with the sweetness
• Salt and pepper: to balance and enhance all the flavors

Ingredients

When selecting sweet potatoes look for firm ones without blemishes and fresh cranberries that are bright and firm for the best results.

Step-by-step instructions

Preheat the oven:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. This ensures the gratin cooks evenly and develops a beautiful golden crust.

Boil the sweet potatoes:

Place the peeled and sliced sweet potatoes in a large pot of boiling water. Cook them for about 10 to 15 minutes or until they are just tender when pierced with a fork. Avoid overcooking because you want them to hold their shape in the bake.

Layer the first half:

Grease a baking dish with butter or oil to prevent sticking. Layer half of the cooked sweet potatoes evenly in the bottom. Sprinkle half of the fresh cranberries evenly on top of this layer.

Prepare the cream mixture:

In a mixing bowl combine the heavy cream with the brown sugar cinnamon and a pinch of salt and pepper. Stir well until the sugar begins to dissolve. Pour half of this cream mixture evenly over the sweet potatoes and cranberries.

Repeat layering:

Add the remaining sweet potatoes over the cream mixture followed by the rest of the cranberries. Pour the remaining cream mixture over the top making sure to spread it evenly.

Add cheese and breadcrumbs:

Sprinkle the shredded Gruyère cheese all over the top of the gratin so it covers the surface. Follow with an even layer of breadcrumbs. This will form that irresistible golden crust.

Bake the gratin:

Place the baking dish in the preheated oven. Bake for 30 to 35 minutes until the top is bubbling and golden brown. The creamy layers will cook together and the topping will crisp up beautifully.

Cool a little before serving:

Remove the gratin from the oven and let it sit for 5 minutes. This helps the dish set slightly making it easier to serve and enjoy.

Save

One of my favorite parts of this dish is the crunchy Gruyère and breadcrumb topping. It adds a lovely contrast to the creamy layers beneath. I remember making this for a friendsgiving and everyone loved the balance of flavors especially the surprise tart burst from the cranberries which kept the dish feeling fresh.

Storage tips

Store leftovers covered in the refrigerator for up to three days. To reheat warm uncovered in a 350 degree Fahrenheit oven for about 15 minutes until heated through and the topping is crisp again. You can also freeze the unbaked gratin tightly wrapped for up to one month then thaw in the fridge before baking.

Ingredient substitutions

If you prefer a milder cheese you can substitute Gruyère with mozzarella or fontina but it will affect the flavor depth. For a cream substitute you can use half and half or whole milk with a bit of butter but heavy cream delivers the best richness. Dried cranberries can work in a pinch but fresh provide the best tartness and texture.

Serving suggestions

This gratin pairs beautifully with roasted meats such as turkey or pork but also stands well alongside a hearty salad for a vegetarian meal. Consider garnishing with fresh herbs like thyme or rosemary for a festive touch. Serve with a crisp white wine or an apple cider to complement the sweetness.

Cultural context

Sweet potatoes and cranberries are traditional in American holiday cooking especially Thanksgiving dishes. This gratin variation blends those familiar flavors in a fresh baked form highlighting the rich and sweet qualities of sweet potatoes with the tartness of cranberries, a classic pairing in festive celebrations.

Recipe FAQs

→ What type of cheese pairs well with this dish?

Gruyère cheese adds a creamy, nutty flavor that melts beautifully to form a rich, golden topping.

→ Can I prepare this gratin in advance?

Yes, assemble the layers and refrigerate, then bake fresh before serving to maintain the crisp top.

→ How do cranberries affect the dish's flavor?

Fresh cranberries provide a tart contrast that balances the natural sweetness of the potatoes and brown sugar.

→ What is the best way to cook the sweet potatoes before baking?

Boiling peeled, sliced sweet potatoes until tender ensures they cook evenly and layer smoothly in the dish.

→ Are there vegan alternatives for this dish?

Heavy cream can be swapped with coconut cream and cheese replaced by plant-based options to suit a vegan diet.

→ What spices enhance the flavor of this gratin?

Cinnamon adds warmth and depth, complementing the sweetness and tartness of the main ingredients.