Sweet Potato & Cranberry Gratin Recipe

Introduction

This Sweet Potato & Cranberry Gratin combines creamy, cheesy goodness with the tartness of fresh cranberries for a comforting and festive side dish. Its layers of tender sweet potatoes and flavorful spices make it perfect for holiday meals or cozy family dinners.

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

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a large pot, boil the sweet potato slices until tender, about 10-15 minutes.
3. Step 3: Drain the sweet potatoes and layer half of them in a greased baking dish.
4. Step 4: Sprinkle half of the cranberries evenly over the sweet potatoes.
5. Step 5: 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.
6. Step 6: Repeat the layering with the remaining sweet potatoes, cranberries, and cream mixture.
7. Step 7: Top the dish with shredded Gruyère cheese and breadcrumbs.
8. Step 8: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
9. Step 9: Let the gratin cool for a few minutes before serving.

Tips & Variations

• For a nuttier flavor, try adding chopped pecans or walnuts on top before baking.
• Use sharp cheddar cheese instead of Gruyère for a more pronounced cheese taste.
• To make this dish dairy-free, substitute the heavy cream with coconut cream and omit the cheese.
• Add a pinch of nutmeg or ground cloves to the cream mixture for extra warmth and spice.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the crisp topping, or microwave on medium power if short on time. This gratin does not freeze well due to the cream and cranberry texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gratin ahead of time?

Yes, you can assemble the gratin up to a day in advance and keep it covered in the refrigerator. When ready to bake, just add a few extra minutes to the cooking time if it’s cold from the fridge.

What can I substitute for fresh cranberries?

If fresh cranberries aren’t available, frozen cranberries work well too—no need to thaw before layering. You can also use dried cranberries soaked briefly in warm water, but this will change the texture slightly.

Sweet Potato & Cranberry Gratin Recipe

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★★★★★

4.5 from 53 reviews

A comforting and festive Sweet Potato & Cranberry Gratin featuring tender sweet potatoes layered with fresh cranberries, creamy cinnamon-spiced sauce, and topped with melted Gruyère cheese and crunchy breadcrumbs. This baked dish offers a perfect balance of sweet, savory, and tart flavors ideal for holiday gatherings or cozy dinners.

• Author: Natalie
• 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
• Diet: Vegetarian

Ingredients

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Vegetables and Fruits

• 2 pounds sweet potatoes, peeled and sliced
• 1 cup fresh cranberries

Dairy

• 1 cup heavy cream
• 1 cup shredded Gruyère cheese

Dry Ingredients and Spices

• 1/2 cup breadcrumbs
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
2. Boil Sweet Potatoes: In a large pot, boil the peeled and sliced sweet potatoes until tender, which should take about 10-15 minutes.
3. Prepare First Layer: Drain the sweet potatoes well, then layer half of them in a greased baking dish to form the base of the gratin.
4. Add Cranberries: Evenly sprinkle half of the fresh cranberries over the layer of sweet potatoes to add a tart contrast.
5. Make Cream Mixture: In a bowl, combine the heavy cream, brown sugar, cinnamon, salt, and pepper, mixing thoroughly. Pour half of this mixture over the layered sweet potatoes and cranberries.
6. Repeat Layers: Repeat the layering process with the remaining sweet potatoes, cranberries, and cream mixture to build up the gratin.
7. Top with Cheese and Breadcrumbs: Sprinkle the shredded Gruyère cheese and breadcrumbs evenly over the top layer for a rich, golden crust.
8. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes until the top is golden brown and bubbly, indicating that the gratin is cooked through.
9. Cool and Serve: Allow the gratin to cool for a few minutes before serving to let the flavors meld and to make slicing easier.

Notes

• This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time.
• Gruyère cheese can be substituted with sharp cheddar or mozzarella for different flavor profiles.
• For a gluten-free version, replace breadcrumbs with gluten-free breadcrumbs or crushed nuts.
• Adjust cinnamon quantity according to your spice preference for a milder or stronger flavor.
• Serve as a side dish for holiday meals or as a vegetarian main course with a green salad.

Keywords: sweet potato gratin, cranberry gratin, baked sweet potato, holiday side dish, vegetarian gratin, Gruyère cheese, cinnamon, brown sugar