Sweet Potato Cranberry Gratin Festive

Sweet potato and cranberry gratin is my go-to for festive dinners and cozy gatherings. This colorful dish combines sweet and tart flavors with a creamy, cheesy base. The cranberry pops and Gruyère melt on top make it both gorgeous and indulgent. It fits perfectly on a holiday table or even a casual weekend dinner.

I first made this when I wanted a twist on traditional casseroles for Thanksgiving and it quickly became our most requested holiday side. My little brother actually requests the crispy topping every year.

Gather Your Ingredients

• Sweet potatoes: Choose ones that feel heavy for their size and have a deep orange flesh for best sweetness and creaminess
• Fresh cranberries: Use fresh over dried for that tart pop Look for firm glossy skins in the produce section
• Heavy cream: This makes the base rich and decadent Look for cream with a high fat percentage for best texture
• Gruyère cheese: Brings a savory nutty layer and melts beautifully Try to get a wedge and grate it fresh at home
• Breadcrumbs: These create a crispy crunchy topping Panko gives a lighter crunch than fine crumbs
• Brown sugar: Adds warmth and sweetness Opt for dark brown sugar for more robust flavor
• Cinnamon: Ground cinnamon adds a festive aroma and depth Buy from a spice shop for freshness if possible
• Salt and pepper: Balances the flavors and adds seasoning Use freshly cracked pepper for more dimension

How to Make It

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius so it is hot and ready when your gratin is assembled

Boil Sweet Potatoes:

Peel and slice sweet potatoes about one fourth inch thick Place them in a large pot of boiling water and cook until just fork tender This usually takes ten to fifteen minutes Drain well

Layer the Base:

Grease your baking dish Lay down half the cooked sweet potato slices in overlapping layers to create an even base

Add Cranberries and Cream Mixture:

Scatter half the cranberries on top Whisk heavy cream brown sugar cinnamon salt and pepper in a bowl Pour half the mixture evenly over the potatoes and cranberries

Repeat Layers:

Layer the remaining sweet potatoes then the rest of the cranberries Pour over the other half of your cream mixture spread everything as evenly as possible

Top and Finish Assembly:

Sprinkle the Gruyère cheese all across the top covering the whole dish Add the breadcrumbs last for a golden crisp finish

Bake:

Place dish uncovered in the center of your preheated oven Bake for thirty to thirty five minutes or until the cheese is melted and golden and the dish is bubbling at the edges

My favorite part is that first spoonful with creamy layers and the tangy burst of hot cranberry. My grandmother loved using Gruyère in everything so now this cheese always brings back delicious family memories during holiday prep.

Flavor Boosters

This gratin keeps well in the fridge for up to three days Store tightly covered and reheat in a moderate oven rather than the microwave if possible to restore the crispy cheese topping. For meal prep assemble the entire dish up to the baking step then cover and chill. Bake straight from the fridge adding five to ten extra minutes cooking time

Serving Suggestions

Serve with roast poultry holiday glazed ham or as a meatless main with a hearty green salad. It is also a great addition to brunch alongside eggs or savory bread pudding

Creative Twists

Swap Gruyère for sharp white cheddar for a different flavor. Use half and half instead of cream to lighten the dish. Substitute panko or gluten-free breadcrumbs if needed. If fresh cranberries are not available try frozen ones straight from the bag. Use thinly sliced butternut squash when sweet potatoes are out of season. Try adding chopped toasted pecans to the breadcrumb topping for extra crunch and holiday aroma. In early fall try a blend of apples and sweet potatoes to match whatever is freshest at your market

Guests with no love for cranberry sauce often rave about this gratin with its perfect sweet tart balance. Several potluck hosts have told me it was the first thing gone at the buffet. Kids love the crispy top and usually come back for seconds which I consider the ultimate success.

Common Questions About This Recipe

→ Can I use frozen cranberries instead of fresh?

Yes, you can substitute frozen cranberries for fresh. There's no need to thaw them before layering in the gratin—just add them directly to the dish.

→ What cheese can I use in place of Gruyère?

Gruyère adds a nutty, creamy flavor, but Swiss or Emmental cheese work well as substitutes if needed.

→ Can I prepare the gratin ahead of time?

Absolutely. Assemble the dish ahead, cover, and refrigerate up to a day before baking. Bring to room temperature before placing in the oven.

→ How do I achieve a crisp topping?

Mix the breadcrumbs with a little melted butter before sprinkling on top to ensure it bakes up golden and crunchy.

→ Can I make this dish dairy-free?

Yes, use a dairy-free cream alternative and vegan cheese for a dairy-free version, keeping the flavors rich and satisfying.