Sweet Potato Cranberry Gratin

This Sweet Potato and Cranberry Gratin is the perfect comfort side dish to bring warmth and festive cheer to your holiday table. Combining tender boiled sweet potatoes with fresh cranberries and a creamy cinnamon-infused sauce, it delivers a beautiful mix of sweet and savory notes crowned with bubbling Gruyère cheese and golden breadcrumbs.

I first made this recipe during a Christmas dinner when I wanted something comforting and festive. It quickly became a favorite, with friends and family complimenting its unique blend of flavors and textures. Now I make it every year without fail.

Ingredients

• Sweet potatoes: Two pounds peeled and sliced fresh sweet potatoes are naturally sweet and creamy choose firm, bright orange ones for best flavor
• Fresh cranberries: One cup adds a tart brightness that cuts through the richness select firm, plump berries without wrinkles
• Heavy cream: One cup brings lusciousness and richness to the sauce use full-fat cream for the best texture
• Gruyère cheese: One cup shredded has a savory nuttiness and melts beautifully pick a good quality cheese for better flavor
• Breadcrumbs: Half a cup adds a crunchy crust to the gratin homemade breadcrumbs or plain store-bought work well
• Brown sugar: Quarter cup enhances the natural sweetness and complements the cinnamon
• Cinnamon: One teaspoon adds warmth and spice to the cream mixture
• Salt and black pepper: To taste to balance flavors and season the dish

Instructions

Preheat Oven:

Preheat the oven to 375 degrees Fahrenheit to ensure your gratin cooks evenly and gets that perfect golden top.

Boil Sweet Potatoes:

Place the peeled and sliced sweet potatoes in a large pot of boiling water. Cook until tender but not falling apart, about 10 to 15 minutes. This softening prepares them to layer smoothly in your dish.

Layer Sweet Potatoes:

Drain the sweet potatoes thoroughly. Spread half the sweet potatoes evenly in a greased baking dish creating a smooth base layer.

Add Cranberries:

Scatter half of the fresh cranberries over the sweet potato layer to introduce bursts of tart flavor that balance the sweetness.

Prepare Cream Mixture:

In a bowl, whisk the heavy cream together with brown sugar, cinnamon, salt, and pepper until combined. This rich mixture will soak into the layers bringing warmth and moisture.

Pour Cream Mixture:

Evenly pour half of the cream mixture over the sweet potato and cranberry layers, making sure the liquid covers well to flavor all the layers.

Repeat Layers:

Add the remaining sweet potatoes next, then the rest of the cranberries, followed by the second half of the cream mixture to build your gratin.

Add Toppings:

Sprinkle the shredded Gruyère cheese evenly over the top of the layered mixture, then cover with breadcrumbs. These toppings will crisp up in the oven, providing a delightful texture contrast.

Bake:

Place the baking dish in your preheated oven and bake for 30 to 35 minutes. Watch for a golden brown crust and bubbly sauce, signs that your gratin is perfectly done.

Cool and Serve:

Let the dish rest for a few minutes after baking to set the layers and make it easier to serve beautiful portions.

I am always amazed by how the cinnamon and brown sugar in the cream mixture gently warm the dish while the cranberries provide a perfect zing. It reminds me of cozy holidays spent around the table with laughter, where this dish was a star every time.

Storage tips

This gratin keeps well in the refrigerator for up to three days. Cover it tightly and reheat in the oven to retain crispiness.

Ingredient substitutions

Pecans or walnuts can be added to the breadcrumbs for an extra crunch and nutty flavor. You can swap Gruyère for sharp cheddar or fontina if you prefer a different cheese profile. For a lighter version, use half and half instead of heavy cream but expect a less rich result.

Serving suggestions

Serve alongside roasted turkey, ham, or chicken for a hearty holiday meal. A simple green salad or steamed green beans complement the richness nicely.

This gratin is a festive comforting side that pairs beautifully with holiday mains. Toast the breadcrumbs for extra crunch and let the dish rest a few minutes before serving so it holds its shape.

Your Recipe Questions Answered

→ Can I prepare the gratin ahead of time?

Yes, you can assemble it a few hours before baking and refrigerate. Bake just before serving for best texture and warmth.

→ What is the best way to boil sweet potatoes for this dish?

Peel and slice sweet potatoes evenly, then boil in salted water until tender but firm, about 10-15 minutes, to hold their shape during baking.

→ Can I substitute Gruyère cheese?

Emmental or fontina cheese work well as alternatives, offering similar meltability and a mild, nutty flavor.

→ How do breadcrumbs enhance the gratin?

Breadcrumbs create a crispy, golden crust that contrasts with the creamy interior, adding texture and flavor complexity.

→ Is it possible to make this gratin vegan?

Replace cream with coconut or cashew cream, choose a vegan cheese substitute, and ensure breadcrumbs are dairy-free for a plant-based version.