Sweet Potato Cranberry Gratin

Sweet Potato Cranberry Gratin is a holiday table classic that balances sweet creamy richness with surprising bursts of tart fruit. It is my go to when I want to serve a comforting side dish that feels a little bit special without demanding hours in the kitchen.

This gratin first made its way to my table at a family Thanksgiving and it has been on my must bake list ever since. My nieces love sneaking the crispy topping while it cools.

Ingredients

• Sweet potatoes: Sliced and peeled. I look for small to medium potatoes with tight unblemished skin
• Fresh cranberries: These give bold color and a delightful tartness. Choose berries that are plump and brightly colored
• Heavy cream: Adds silkiness and richness. Use the freshest possible and avoid ultra pasteurized if you can
• Shredded Gruyère cheese: Nutty and savory. Gruyère is worth splurging on for its melt. This cheese anchors the flavor
• Breadcrumbs: Create the crisp golden topping. Homemade from day old bread have the best texture
• Brown sugar: Brings out the sweet side of the potatoes. Look for dark or light based on your flavor preference
• Ground cinnamon: Adds cozy autumn warmth
• Salt and black pepper: Balances flavors and sharpens the sweet notes. Freshly cracked pepper gives the brightest finish

Instructions

Boil the Sweet Potatoes:

Place peeled sliced sweet potatoes into a large pot with enough cold water to cover by at least two inches. Set over medium high heat and bring to a boil. Reduce heat to maintain a gentle simmer. Cook for about ten to fifteen minutes until potatoes are fork tender but not falling apart. Drain fully and set aside to cool briefly.

Prepare the Baking Dish and First Layer:

Lightly grease a medium baking dish with butter or oil. Arrange half of the cooked sweet potato slices evenly in the dish. They can overlap in a shingled pattern for best effect. Scatter half of the fresh cranberries across the potato layer to ensure plenty of berries in every bite.

Mix the Cream Sauce and Layer:

In a mixing bowl whisk together the heavy cream brown sugar ground cinnamon salt and black pepper. Stir well so that the sugar and cinnamon dissolve completely. Pour half of this seasoned cream mixture slowly and evenly over the potatoes and cranberries making sure the edges and corners are covered.

Build the Final Layers:

Layer the remaining sweet potato slices in the dish followed by the rest of the cranberries. Pour the remaining cream mixture evenly over everything let it sink in for a minute to saturate the top.

Add Cheese and Breadcrumbs:

Sprinkle the shredded Gruyère evenly over the gratin then top with breadcrumbs. Make sure the topping covers the surface completely for best crunch.

Bake the Gratin:

Place the dish in a preheated 375 degree oven. Bake uncovered for thirty to thirty five minutes. The top should be deeply golden brown and the center bubbling. If you want more color broil briefly under close watch.

Cool and Serve:

Let the gratin cool at room temperature for five to ten minutes. This resting step helps the creamy filling set slightly so servings hold together.

The Gruyère cheese is my favorite part adding a nutty savor that sets this gratin apart I still remember the first time my family scraped the pan clean there was not a single cranberry left

Storage Tips

Let the gratin cool completely before covering tightly and refrigerating. It keeps well in the fridge for up to three days. To reheat use a covered baking dish in a low oven until warmed through. This keeps the topping from getting too hard. If freezing slice into single servings first and wrap each one so they are easy to thaw and reheat individually.

Ingredient Substitutions

No Gruyère on hand Try Swiss or Comté for a similar result. For a dairy free version swap cream for full fat coconut milk and use a vegan cheese or simply skip the cheese altogether. If you cannot find fresh cranberries dried will work but cut back on the brown sugar as they are already sweetened. Gluten free breadcrumbs can replace regular for those with gluten sensitivities.

Serving Suggestions

Serve as a colorful star on Thanksgiving or Christmas tables. Pairs well with roasted turkey pork or glazed ham. Try it with a crisp green salad to balance the richness on any winter weeknight.

Cultural and Historical Notes

Gratin is a French term for baked dishes with a crisped top. Sweet potato and cranberry is a classic American ingredient pairing especially in Northern holiday cooking. This version celebrates the best of both traditions and feels festive with every spoonful.

Seasonal Adaptations

Swap cranberries for tart apples or pears in early fall. Add chopped pecans or walnuts to the topping for a nutty finish. Change up the cheese to smoked cheddar or gouda for a wintery twist.

Success Stories

My aunt brought this gratin to her Friendsgiving and called to say everyone asked for the recipe. One friend now bakes it for her annual cookie swap as a savory break. Last year this was the only side dish my picky eater nephew touched. He now requests it for his birthday.

Freezer Meal Conversion

Assemble the entire unbaked gratin and freeze tightly covered. When ready to cook thaw in the fridge twenty four hours then bake as directed. Frozen leftovers can be reheated slowly in the oven for a just baked texture. The topping stays crispest this way.

This celebration side bakes up golden and makes any meal special. You will love the balance of sweet and tangy in every bite.

Recipe FAQs

→ Can I substitute another cheese for Gruyère?

Yes, Swiss or Emmental cheese can provide a similar melty and nutty profile if Gruyère is unavailable.

→ Are frozen cranberries suitable?

Frozen cranberries can be used—place them directly in the dish without thawing for even texture.

→ How do I prevent watery gratin?

Thoroughly drain cooked sweet potatoes and avoid excess liquid in the cream mixture before layering.

→ What can I use instead of heavy cream?

Half-and-half or whole milk adds richness, though the result may be slightly less thick and creamy.

→ Can breadcrumbs be omitted?

Yes, but the breadcrumb topping adds crisp texture. Consider crushed crackers as an alternative.