There’s something incredibly comforting about a gratin baking in the oven, isn’t there? The way it makes your entire house smell like a cozy holiday gathering is pure magic. This Sweet Potato & Cranberry Gratin is my ultimate twist on a classic, bringing together creamy, savory, and just a hint of sweet-tart flavor in one stunning dish. It’s the kind of recipe that looks like you fussed for hours but is secretly simple enough to pull off on a busy weeknight or for a last-minute holiday side. It’s become a non-negotiable on my family’s table, and I have a feeling it’ll become a staple on yours, too.
Table of Contents
Table of Contents
Why You’ll Love This Sweet Potato Cranberry Gratin
If you’re looking for a side dish that truly delivers on flavor and wow-factor without a ton of work, you’ve found it. Here’s why this recipe is a total win:
- Perfect for any occasion: It’s fancy enough for your holiday feast but easy enough for a regular Tuesday night.
- A symphony of textures: You get the creamy, tender sweet potatoes, the juicy pop of cranberries, and that irresistible crispy, cheesy top.
- Make-ahead friendly: Assemble it a day early and just pop it in the oven when you need it. Dinner hero status: achieved.
- Naturally sweet and savory: The combination of flavors is absolutely irresistible, even for the picky eaters at your table.
Gathering Your Ingredients
Here’s what you’ll need to create this comforting masterpiece. The beauty of this gratin is in its simple, wholesome ingredients.
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Sweet Potato Cranberry Gratin Recipe
- Total Time: 95 minutes
- Yield: 6 servings 1x
Description
Sweet Potato Cranberry Gratin Recipe A creamy savorysweet holiday side dish with a crunchy topping Easytomake tech for your festive table
Ingredients
- 2 large sweet potatoes, peeled and very thinly sliced (about 1/8-inch thick)
- 1 cup fresh or frozen cranberries
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup grated Gruyère cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 tablespoons butter, for greasing the dish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with the butter.
- In a large bowl, combine the thinly sliced sweet potatoes, cranberries, onion, and garlic. Toss everything together gently.
- In a separate medium bowl, whisk together the heavy cream, milk, 1/2 cup of the Gruyère cheese, Parmesan cheese, thyme, nutmeg, salt, and pepper.
- Arrange a third of the sweet potato mixture in the bottom of the prepared baking dish. Pour a third of the cream mixture over the top. Repeat these layers two more times, ending with the cream mixture.
- Sprinkle the remaining 1/2 cup of Gruyère cheese evenly over the top layer.
- Cover the dish with foil and bake for 40 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly and the sweet potatoes are tender when pierced with a knife.
- Let the gratin rest for about 10 minutes before serving. This helps the creamy sauce set perfectly. Garnish with extra fresh thyme if you like!
Notes
A stunningly creamy and savory Sweet Potato & Cranberry Gratin with a crispy, cheesy top. This easy-to-make dish is perfect for holidays or a cozy weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 420 calories
- Sugar: 9 grams
- Fat: 30 grams
- Carbohydrates: 28 grams
- Fiber: 4 grams
- Protein: 14 grams
- 2 large sweet potatoes, peeled and very thinly sliced (about 1/8-inch thick)
- 1 cup fresh or frozen cranberries
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup grated Gruyère cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 tablespoons butter, for greasing the dish
How to Make Sweet Potato & Cranberry Gratin
Don’t let the fancy name fool you—this dish is straightforward to make. Just follow these simple steps!
- Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with the butter.
- In a large bowl, combine the thinly sliced sweet potatoes, cranberries, onion, and garlic. Toss everything together gently.
- In a separate medium bowl, whisk together the heavy cream, milk, 1/2 cup of the Gruyère cheese, Parmesan cheese, thyme, nutmeg, salt, and pepper.
- Arrange a third of the sweet potato mixture in the bottom of the prepared baking dish. Pour a third of the cream mixture over the top. Repeat these layers two more times, ending with the cream mixture.
- Sprinkle the remaining 1/2 cup of Gruyère cheese evenly over the top layer.
- Cover the dish with foil and bake for 40 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly and the sweet potatoes are tender when pierced with a knife.
- Let the gratin rest for about 10 minutes before serving. This helps the creamy sauce set perfectly. Garnish with extra fresh thyme if you like!
Equipment You’ll Need
You don’t need any fancy gear for this one! A trusty mandoline slicer will make getting those super thin sweet potato slices a breeze, but a sharp knife and a steady hand work just fine. You’ll also need:
- A 2-quart baking dish (like a 9×9 square or a 10-inch oval)
- Mixing bowls
- Whisk
- Aluminum foil
Tips & Tricks for the Best Gratin
A few little secrets from my kitchen to yours to guarantee your gratin turns out perfect every single time.
- Slice consistently: Try to get those sweet potato slices as even as possible. This helps them all cook at the same rate so you don’t end up with some crunchy and some mushy pieces.
- Don’t skip the rest: I know it’s tempting to dig right in, but letting the gratin sit for 10 minutes after baking is crucial. It allows the creamy sauce to thicken up beautifully so it doesn’t just run all over your plate.
- Cheese please: Gruyère is fantastic for its meltiness and nutty flavor, but if you’re in a pinch, a good sharp white cheddar or even Fontina cheese would be a delicious swap.
- Make it ahead: This is the ultimate do-ahead dish! Assemble the entire gratin (without baking), cover it tightly, and keep it in the fridge for up to 24 hours. Just add a few extra minutes to the baking time since it’ll be going in cold.
What to Serve With Your Gratin
This gratin is a incredibly versatile sidekick. For a holiday spread, it’s phenomenal next to a perfectly juicy turkey breast or a spiraled ham. On a regular night, it turns a simple pan-seared chop or roast chicken into a special meal. For a lighter pairing, a simple arugula salad with a lemony vinaigrette helps cut through the richness beautifully.
How to Store and Reheat Leftovers
Leftovers? They’re a blessing! Store any cooled gratin in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in an oven-safe dish and warm in a 350°F (175°C) oven until heated through. You can also microwave it, but the oven will help keep that crispy top texture.
Can I use dried cranberries instead of fresh?
I recommend sticking with fresh or frozen cranberries for this recipe. Dried cranberries are much sweeter and chewier, which would change the texture and flavor balance of the dish. The fresh berries provide a welcome tart juice that plays so well with the creamy sauce.
Can I make this sweet potato gratin dairy-free?
You can certainly try! For a dairy-free version, use a rich, unsweetened canned coconut milk in place of the heavy cream and milk, and top it with your favorite dairy-free cheese alternative. The flavor profile will be different, but it should still be deliciously creamy.
Can I freeze this gratin?
I don’t recommend it. Gratins with a creamy dairy base can sometimes separate or become grainy when thawed and reheated. It’s truly best enjoyed fresh or stored in the fridge for a few days.
What’s the best way to slice the sweet potatoes so thin?
A mandoline slicer is your best friend for this job—it creates perfectly uniform, paper-thin slices in seconds. If you’re using a knife, just take your time and aim for slices about 1/8-inch thick. For more tips on mastering your tools, check out our guide on how to slice sweet potatoes from our friends at Serious Eats.
There you have it! A Sweet Potato & Cranberry Gratin that’s as fun to make as it is to eat. It’s the kind of dish that brings everyone to the table, creating those little moments of joy that cooking is all about. I hope it finds a special place in your recipe rotation and becomes a new tradition for your family, just like it has for mine.