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This sweet potato and cranberry gratin turns any dinner into a celebration with its beautiful balance of sweet and tart flavors, creamy texture, and golden cheesy topping. It brings together the heart of holiday tradition and the ease of modern baking—a dish that’s quickly become my favorite for both special occasions and cozy weekends.
My family always requests this gratin for Thanksgiving and winter get-togethers. It was the first side dish I made that disappeared before everything else had even made it to the table.
Gather Your Ingredients
- Sweet potatoes: Thinly sliced for even cooking and sweet earthy depth; choose firm unblemished tubers with deep orange color
- Fresh cranberries: Add a pop of tartness and color; look for firm berries without soft spots
- Heavy cream: Binds the dish and creates classic creamy texture; use high-quality cream for best richness
- Gruyère cheese: Melts beautifully and brings nutty complexity; select aged Gruyère for deeper flavor
- Breadcrumbs: Form a crisp topping; opt for homemade or panko for crunch
- Brown sugar: Highlights the sweet side of the potatoes; use soft dark brown for added caramel notes
- Cinnamon: Infuses warmth and holiday aroma; fresh ground if possible
- Salt and pepper to taste: Balance and enhance all the flavors; try flaky salt and freshly cracked pepper for added punch
How to Make It
- Preheat and Prep:
- Get your oven hot at 375°F and lightly butter a medium baking dish to prevent sticking and add flavor
- Cook the Sweet Potatoes:
- Gently simmer sliced sweet potatoes in a pot of salted water for about ten to fifteen minutes until just tender but not falling apart. Watch carefully so they will layer neatly.
- Layer the Base:
- After draining, lay half your sweet potato slices across the bottom of the dish, overlapping slightly for even coverage.
- Add Cranberries and Flavor:
- Scatter half the cranberries over the sweet potatoes, press them gently into the layers so every slice gets a juicy bite.
- Mix and Pour Cream Mixture:
- In a bowl, whisk heavy cream, brown sugar, cinnamon, salt, and pepper until smooth. Pour half over the first sweet potato and cranberry layer, letting it sink in and coat the ingredients.
- Repeat the Layers:
- Add the rest of the sweet potatoes and cranberries, then cover with remaining cream mixture, pressing to ensure even soaking.
- Top it Off:
- Evenly sprinkle shredded Gruyère across the top, then finish with breadcrumbs for that beautiful golden crunch.
- Bake to Golden Perfection:
- Place dish in the oven and bake for thirty to thirty five minutes until the top is bubbling and deep golden brown. Let rest for a few minutes before serving so layers hold together when sliced.
My favorite part is the Gruyère cheese because it turns the top into a bubbly golden crust that everyone fights for first. My youngest always begs to be the taste tester as soon as it comes out of the oven—it has become a family tradition.
Flavor Boosters
Cool any leftovers completely before covering and refrigerating. They stay fresh for up to three days. Reheat in a warm oven to restore the crispy breadcrumb top rather than microwaving for best flavor and texture. If freezing, wrap portions tightly and thaw overnight before reheating.
Serving Suggestions
This gratin shines as a holiday side dish but it pairs well with roast chicken, glazed ham, or lentil loaf. Add a handful of toasted pecans or walnuts right before baking for extra crunch or serve with a green salad to lighten the meal.
Creative Twists
You can swap Gruyère for sharp cheddar or fontina if you prefer another flavor. For a dairy free version, opt for full fat coconut milk and dairy free cheese. Use gluten free breadcrumbs to suit dietary needs.
The aroma makes this dish feel like a celebration from the moment it hits the oven. Give it a brief rest after baking and enjoy every cozy, sweet-salty bite.
Common Questions About This Recipe
- → Can I use dried cranberries instead of fresh?
Yes, dried cranberries can be used. If substituting, consider reducing the brown sugar to balance sweetness, and soak dried cranberries in warm water beforehand for better texture.
- → What cheese works as an alternative to Gruyère?
Comté, Emmental, or a sharp white cheddar are great alternatives to Gruyère, offering a similar creamy texture and melting quality.
- → Can this gratin be prepared in advance?
Yes, you can assemble the gratin ahead, cover, and refrigerate until ready to bake. Add breadcrumbs right before baking for the best crunch.
- → How do I achieve evenly cooked sweet potatoes?
Slice sweet potatoes evenly and pre-boil until just tender. This ensures even layering and a creamy texture after baking.
- → Is it possible to make this dish dairy-free?
For a dairy-free version, use plant-based cream and cheese alternatives. The final result remains deliciously creamy.