Name: Sweet Potato Cranberry Gratin Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds sweet potatoes, peeled and sliced; 1 cup fresh cranberries; 1 cup heavy cream; 1/4 cup brown sugar; 1 teaspoon cinnamon; Salt and pepper to taste; 1 cup shredded Gruyère cheese; 1/2 cup breadcrumbs

Jump to Recipe

Introduction

This Sweet Potato Cranberry Gratin is a festive and flavorful dish perfect for holiday gatherings or cozy family dinners. Creamy sweet potatoes combine beautifully with tart cranberries, all topped with a golden Gruyère crust. It’s an inviting side that’s both comforting and elegant.

A close-up view of a dish in a white bowl, showing a golden-brown baked layer with a crispy, toasted topping. The top layer has chunks of caramelized pieces in dark brown and light orange shades, scattered with small red dried cranberries and green sprigs of fresh rosemary. Below the browned topping, there is a creamy, light yellow sauce visible around the edges. The overall texture is mix of crispy, soft, and slightly gooey. The background is blurred with a hint of window lighting, and the bowl sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds sweet potatoes, peeled and sliced
1 cup fresh cranberries
1 cup heavy cream
1 cup shredded Gruyère cheese
1/2 cup breadcrumbs
1/4 cup brown sugar
1 teaspoon cinnamon
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Boil the sweet potato slices in a large pot until tender, about 10-15 minutes. Drain well.
Step 3: Lightly grease a baking dish and layer half of the sweet potatoes evenly on the bottom.
Step 4: Sprinkle half of the fresh cranberries evenly over the sweet potato layer.
Step 5: In a bowl, whisk together the heavy cream, brown sugar, cinnamon, salt, and pepper. Pour half of this mixture over the sweet potatoes and cranberries.
Step 6: Repeat the layering with the remaining sweet potatoes and cranberries. Pour the remaining cream mixture on top.
Step 7: Evenly sprinkle the shredded Gruyère cheese and breadcrumbs over the top layer.
Step 8: Bake the gratin for 30-35 minutes, until the top is golden brown and bubbly.
Step 9: Allow the gratin to cool for a few minutes before serving.

Tips & Variations

For a nuttier flavor, substitute Gruyère with sharp cheddar or fontina cheese.
Add a handful of chopped fresh thyme or rosemary to the cream mixture for an herby twist.
Use gluten-free breadcrumbs or crushed nuts as a topping to keep this dish gluten-free.
To make peeling easier, microwave whole sweet potatoes for a few minutes before slicing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the gratin with foil and warm in a 350°F (175°C) oven for about 15-20 minutes until heated through. Avoid microwaving to keep the topping crisp.

How to Serve

A close-up view of a baked dish in a white bowl shows golden-brown toasted cubes on top with crispy edges, mixed with bright orange roasted pieces that are slightly soft inside. The surface is sprinkled with fresh green herbs and scattered with deep red dried berries. The dish looks moist with a creamy sauce pooling slightly at the bottom layer, creating a rich texture contrast. The scene is set against a blurred window background with soft natural light, and the bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gratin ahead of time?

Yes, you can assemble the dish up to a day in advance. Cover and refrigerate it, then bake it fresh just before serving, adding a few extra minutes to the baking time if chilled.

Can I substitute canned cranberries for fresh?

Fresh cranberries are best for texture and tartness, but if using canned, drain them well and reduce the brown sugar slightly to balance sweetness.