Sweet Potato and Cranberry Gratin combines the natural sweetness of sweet potatoes with tart cranberries for a dish that works beautifully at holiday gatherings. The first time I made this, I was looking for something different from the usual sweet potato casserole.
Sunday dinners at my grandmother’s farm always featured at least one dish that made people pause and ask for the recipe. This gratin has become that dish in my own kitchen. The layers of tender sweet potatoes and bright cranberries bake together under a golden, bubbly topping of cheese and breadcrumbs. It’s festive enough for special occasions but simple enough to make any weeknight. Your oven’s about to make your kitchen smell wonderful.
The Secret Behind This Gratin
This gratin works because it balances sweet and tart flavors while creating those crispy, cheesy edges everyone fights over. I’ve made this for years, and it never fails to impress.
- Requires just 20 minutes of prep before it goes in the oven
- Creates layers of flavor with creamy sweet potatoes and tangy cranberries
- Looks beautiful on any holiday table with its festive colors
- Can be assembled a day ahead and baked when needed
- Adapts easily for vegan diets with simple ingredient swaps
- Delivers the perfect balance of sweet, tart, and savory
Understanding Your Ingredients
Sweet potatoes form the foundation of this gratin. I always choose medium-sized ones that slice evenly for uniform cooking.
Fresh cranberries add bursts of tartness that cut through the richness. In my kitchen, I prefer fresh over frozen for the best texture.
Heavy cream creates the luxurious sauce that binds everything together. This is what makes the gratin truly special.
Gruyere cheese melts beautifully and adds a nutty depth. Its flavor complements sweet potatoes better than most cheeses.
Breadcrumbs create that golden, crispy top layer everyone loves. Fresh breadcrumbs work best, but panko adds extra crunch.
Brown sugar enhances the natural sweetness of the potatoes without making the dish overly sweet.
Cinnamon brings warmth and makes the whole house smell like the holidays. Just one teaspoon is all you need.
From Start to Finish
Step 1. Betty always starts by preheating the oven to 375°F so it’s ready when you need it.
Step 2. I’ve found that boiling the sweet potato slices in a large pot until tender, about 10-15 minutes, ensures they cook evenly in the oven.
Step 3. Drain the sweet potatoes well and layer half of them in a greased 9×13 inch baking dish, spreading them evenly across the bottom.
Step 4. Through trial and error, I learned to sprinkle half of the fresh cranberries over the sweet potatoes at this stage for even distribution.
Step 5. In a bowl, mix the heavy cream, brown sugar, cinnamon, salt, and pepper together until well combined, then pour half of this mixture over the layered sweet potatoes and cranberries.
Step 6. The key I discovered is repeating the layers with the remaining sweet potatoes, cranberries, and cream mixture to ensure every bite has balanced flavors.
Step 7. My family prefers when I top everything with shredded Gruyere cheese and breadcrumbs before baking.
Step 8. Bake in the preheated oven for 30-35 minutes until the top turns golden brown and bubbly, then let it cool for a few minutes before serving so the layers can set.
Keeping This Gratin Fresh
I typically store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld together nicely overnight, making leftovers just as delicious as the first serving.
This gratin can be assembled a day in advance, covered tightly, and refrigerated. When you’re ready to bake it, bring it to room temperature for about 30 minutes, then bake as directed. You may need to add 5-10 minutes to the baking time if it’s still cold.
For the best texture, I reheat leftovers in a 325°F oven covered with foil for about 15-20 minutes. The microwave works for individual portions, though the top won’t be as crispy. If you want to restore some of that golden crust, finish reheated portions under the broiler for a minute or two.
Sides That Shine
- Roasted butternut squash soup makes a warming starter that complements the gratin’s sweetness
- Pair with roasted turkey or glazed ham for a festive feast that showcases both proteins
- Serve alongside a fresh green salad to balance the richness of the gratin
- Creamy butternut squash soup offers another seasonal option that pairs beautifully
- Light white wine or sparkling cider complements the flavors perfectly
- Garnish with fresh herbs like parsley for a pop of color and freshness
- Butternut squash casserole provides an additional vegetable option
FAQs
I recommend substituting heavy cream with coconut cream and cheese with a plant-based alternative for excellent vegan results.
To prevent uneven cooking, use a mandoline slicer which ensures uniform thickness across all slices.
Many home cooks find success with assembling the gratin up to a day in advance, then baking just before serving.
Sweet Potato and Cranberry Gratin
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C)
- In a large pot, boil the sweet potato slices until tender, about 10-15 minutes
- Drain and layer half of the sweet potatoes in a greased baking dish
- Sprinkle half of the cranberries over the sweet potatoes
- In a bowl, mix the heavy cream, brown sugar, cinnamon, salt, and pepper. Pour half of this mixture over the layered sweet potatoes and cranberries
- Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture
- Top with shredded Gruyère cheese and breadcrumbs
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly. Let it cool for a few minutes before serving
