If you are searching for a comforting side dish that perfectly blends sweet and tart flavors with a velvety texture, this Sweet Potato & Cranberry Gratin Recipe is sure to win your heart. This dish layers tender, lightly spiced sweet potatoes and bursts of fresh cranberries beneath a bubbling crust of Gruyère cheese and crunchy breadcrumbs, making it an irresistible addition to any meal, from casual dinners to festive holiday feasts.

The image shows a white dish with a baked casserole inside, arranged in about three layers. The top layer consists of golden-brown caramelized slices of orange sweet potato, with some darker browned edges and crispy texture. Scattered on top are dark red dried cranberries, adding color and texture contrast. A sprig of fresh green rosemary rests in the center on top of the sweet potatoes. The middle layer visible in the open section shows creamy, light yellow sauce mixed with bits of what looks like bacon or ham, adding layers of flavor. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

What’s truly delightful about this recipe is how it transforms simple, wholesome ingredients into a dish bursting with flavor and texture. Each element plays its part: sweet potatoes provide natural sweetness and creaminess, cranberries add a refreshing tart contrast, and the combination of cheese and breadcrumbs creates a golden, crispy topping that is pure magic.

2 lbs sweet potatoes: Peeled and sliced, these are the creamy foundation of the gratin.
1 cup fresh cranberries: They bring a bright tartness that balances the sweetness beautifully.
1 cup heavy cream: Adds richness and helps meld all the flavors together smoothly.
1 cup shredded Gruyère cheese: Melts to a nutty, luscious topping that complements both sweet and tart notes.
½ cup breadcrumbs: For the satisfying crunch that finishes the gratin perfectly.
¼ cup brown sugar: Boosts the natural sweetness while adding a subtle molasses depth.
1 teaspoon cinnamon: Warms up the dish with a hint of spice.
Salt and pepper, to taste: Essential for balancing and enhancing every flavor.

How to Make Sweet Potato & Cranberry Gratin Recipe

Step 1: Prep the Sweet Potatoes

Start by peeling and slicing your sweet potatoes into even rounds. Boil them in a large pot of water for about 10 to 15 minutes until they are just tender when pierced with a fork. This step ensures they’ll cook evenly and melt in your mouth without becoming mushy.

Step 2: Mix the Creamy Sauce

While the potatoes are cooking, whisk together the heavy cream, brown sugar, cinnamon, salt, and pepper in a bowl. This mixture is the silky, flavorful base that will soak into the potatoes and cranberries, tying the sweet and tart elements together beautifully.

Step 3: Layer the Ingredients

Grease your baking dish generously. Begin by layering half of the cooked sweet potato slices, then sprinkle half of the cranberries on top. Pour half of the cream mixture evenly over these layers. Repeat the process with the remaining sweet potatoes, cranberries, and cream dressing, creating a beautiful stacked dish that promises bursts of flavor in every bite.

Step 4: Add the Topping and Bake

Finish by spreading the shredded Gruyère cheese evenly on top, followed by a generous sprinkle of breadcrumbs. This salty, cheesy crust will turn golden and crisp in the oven, adding fantastic texture. Bake at 375°F (190°C) for 30 to 35 minutes until the top is bubbly and beautifully browned.

How to Serve Sweet Potato & Cranberry Gratin Recipe

Sweet Potato & Cranberry Gratin Recipe - Recipe Image

Garnishes

For a fresh pop of color and subtle herbal note, garnish your gratin with a sprinkling of chopped fresh thyme or rosemary right before serving. A light dusting of freshly cracked black pepper also enhances the dish’s flavors brilliantly.

Side Dishes

This Sweet Potato & Cranberry Gratin Recipe pairs wonderfully with roasted meats like turkey or pork, making it an ideal choice for holiday dinners. It also complements a crisp green salad or steamed vegetables perfectly, balancing the richness with freshness.

Creative Ways to Present

Impress your guests by serving this gratin in individual ramekins for charming, personalized portions. Alternatively, a rustic family-style presentation in a cast-iron skillet lets everyone dig in and enjoy the comforting layers together.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making it just as good, if not better, the next day.

Freezing

This gratin freezes beautifully. Wrap it tightly in foil or transfer to a freezer-safe container after baking and cooling completely. It will keep for up to 2 months. Just be sure to thaw it overnight in the refrigerator before reheating.

Reheating

To reheat, place the gratin in a preheated oven at 350°F (175°C) for 20 to 25 minutes until warmed through and the top is crisp again. Avoid microwaving to maintain that delightful crunchy topping.

FAQs

Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries work just fine in this Sweet Potato & Cranberry Gratin Recipe. Just make sure to thaw and drain them well before layering to prevent excess moisture.

Is there a substitute for Gruyère cheese?

If Gruyère isn’t available, you can use Swiss cheese or a mild aged cheddar for a similar creamy melt and flavor profile that complements the sweet potatoes and cranberries.

Can I make this vegetarian?

This recipe is naturally vegetarian as long as you use vegetarian-friendly cheese. It’s packed with plant-based ingredients and dairy, so it’s a great option for vegetarian gatherings.

How sweet is this gratin?

The brown sugar and sweet potatoes offer a gentle sweetness, perfectly balanced by the tart cranberries and savory cheese. It’s a harmonious mix, not overly sweet but delightfully flavorful.

Can I use a different type of potato?

Sweet potatoes are key for that signature flavor and texture in this Sweet Potato & Cranberry Gratin Recipe, but if you want to experiment, try using yams or even a mix with regular potatoes, keeping in mind the flavor will be less sweet and more neutral.

Final Thoughts

This Sweet Potato & Cranberry Gratin Recipe is a true showstopper that’s easy to make yet feels special and indulgent. Its beautiful balance of sweet, tart, creamy, and crunchy elements means it is sure to steal the spotlight at your dinner table. Give it a try and prepare to make it a new favorite in your kitchen!

Sweet Potato & Cranberry Gratin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 55 reviews

Author: Emma
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

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Description

This Sweet Potato & Cranberry Gratin is a deliciously creamy and comforting dish perfect for holiday meals or cozy dinners. Sweet potatoes are boiled until tender, layered with fresh cranberries, and smothered in a cinnamon-spiced cream mixture. Topped with shredded Gruyère cheese and crispy breadcrumbs, then baked to golden perfection, this gratin offers a wonderful balance of sweet, tart, and savory flavors with a creamy texture and crunchy top.

Ingredients

Scale

Main Ingredients

2 lbs sweet potatoes, peeled and sliced
1 cup fresh cranberries
1 cup heavy cream
1 cup shredded Gruyère cheese
½ cup breadcrumbs
¼ cup brown sugar
1 teaspoon cinnamon
Salt and pepper, to taste

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the gratin.
Boil Sweet Potatoes: In a large pot of boiling water, cook the sliced sweet potatoes for 10 to 15 minutes until they are fork-tender but still hold their shape. Drain well to remove excess water.
Prepare Cream Mixture: In a mixing bowl, whisk together the heavy cream, brown sugar, cinnamon, salt, and pepper until smooth and well combined, creating a spiced, sweetened cream base.
Layer Ingredients: Grease a baking dish, then layer half of the boiled sweet potatoes evenly on the bottom. Follow with half of the fresh cranberries and half of the cream mixture poured over the layers. Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture.
Add Toppings: Evenly sprinkle the shredded Gruyère cheese on top of the layered gratin, then add the breadcrumbs to create a crispy crust during baking.
Bake: Bake in the preheated oven for 30 to 35 minutes until the top is golden brown, bubbly, and the cream mixture is set inside.
Rest before Serving: Allow the gratin to sit for about 10 minutes after baking. This helps the dish to firm up and enhances the texture when served.

Notes

Allow the gratin to sit for about 10 minutes before serving for the best texture and easier slicing.
You can substitute Gruyère cheese with a similar melting cheese like Swiss or Emmental if unavailable.
For a crunchier topping, mix the breadcrumbs with a little melted butter before sprinkling on top.
This dish pairs wonderfully with roasted meats or as a vegetarian main when served with a fresh green salad.