Sweet Potato & Cranberry Gratin Recipe

Introduction

This Sweet Potato & Cranberry Gratin is a delightful blend of creamy, sweet, and tart flavors perfect for any occasion. The tender sweet potatoes paired with fresh cranberries and a golden cheesy topping make for a comforting and festive side dish.

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 fresh cranberries over the sweet potato layer.
5. Step 5: In a bowl, combine 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 layers with the remaining sweet potatoes, cranberries, and cream mixture.
7. Step 7: Top the dish with shredded Gruyère cheese and breadcrumbs evenly.
8. Step 8: Bake in the preheated oven for 30-35 minutes, 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 nutty crunch, sprinkle chopped pecans or walnuts on top before baking.
• Swap out Gruyère for sharp cheddar or mozzarella for a different flavor profile.
• Add a pinch of nutmeg to the cream mixture for extra warmth.
• If fresh cranberries aren’t available, frozen cranberries work well—just thaw and drain excess liquid before using.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through and bubbly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gratin ahead of time?

Yes, you can assemble the gratin a day ahead, cover it, and refrigerate. Bake it just before serving, adding a few extra minutes to the cooking time if baking from cold.

Can I use a different type of potato?

While sweet potatoes give this dish its distinctive flavor, you can substitute with Yukon Gold potatoes for a milder taste, though the sweetness and tart contrast with cranberries will be less pronounced.

Sweet Potato & Cranberry Gratin Recipe

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4.6 from 130 reviews

This Sweet Potato & Cranberry Gratin is a comforting and festive dish perfect for holiday meals or cozy dinners. It combines tender layers of boiled sweet potatoes and tart fresh cranberries, all baked in a creamy, cinnamon-spiced sauce topped with melting Gruyère cheese and crunchy breadcrumbs for a delightful contrast of textures and flavors.

• Author: Cleo
• 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

Ingredients

Scale 1x2x3x

Sweet Potato & Cranberry Layers

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

Cream Mixture

• 1 cup heavy cream
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• Salt and pepper to taste

Topping

• 1 cup shredded Gruyère cheese
• 1/2 cup breadcrumbs

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
2. Boil Sweet Potatoes: Place the sliced sweet potatoes in a large pot of boiling water and cook them until tender, about 10 to 15 minutes. This ensures they will be soft and fully cooked before baking.
3. Drain and Layer Sweet Potatoes: Drain the potatoes well to remove excess water. Grease a baking dish lightly and layer half of the sweet potato slices evenly at the bottom.
4. Add Cranberries: Sprinkle half of the fresh cranberries over the layer of sweet potatoes to add a tart and fresh flavor contrast.
5. Prepare Cream Mixture and Add Half: In a bowl, whisk together the heavy cream, brown sugar, cinnamon, salt, and pepper. Pour half of this mixture evenly over the layered sweet potatoes and cranberries to infuse the layers with creamy sweetness and spice.
6. Repeat Layers: Layer the remaining sweet potatoes, then the remaining cranberries. Pour the rest of the cream mixture over the top, ensuring all ingredients are evenly covered.
7. Add Cheese and Breadcrumbs: Sprinkle the shredded Gruyère cheese evenly over the top of the gratin followed by an even layer of breadcrumbs to create a crispy, golden crust when baked.
8. Bake the Gratin: Place the dish in the preheated oven and bake for 30 to 35 minutes. Bake until the top is bubbly and golden brown, indicating the cheese has melted and the breadcrumbs are crisp.
9. Cool and Serve: Remove from the oven and let the gratin cool for a few minutes before serving. This rest time helps the dish set and makes it easier to portion.

Notes

• You can substitute Gruyère cheese with sharp cheddar or fontina if desired.
• For a nutty flavor, add a tablespoon of toasted pecans or walnuts on top before baking.
• Adjust sweetness and cinnamon to your taste preferences.
• Make sure to boil sweet potatoes until just tender to avoid overcooking and mushy texture after baking.
• Use fresh cranberries for the best tartness; frozen cranberries can be used but may release more moisture.

Keywords: sweet potato gratin, cranberry gratin, holiday side dish, baked sweet potatoes, creamy sweet potato casserole, festive vegetable bake