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This sweet potato and cranberry gratin brings together creamy textures and bright tartness for a cozy dish that feels just right during the cooler months. It’s a fabulous side that balances sweetness and savory notes, perfect for comforting dinners or holiday meals.
I first made this on a crisp autumn evening and found it so satisfying that it quickly became a favorite for all our family gatherings.
Ingredients
- Sweet potatoes: peeled and sliced — pick firm, unblemished potatoes for the best texture
- Fresh cranberries: choose vibrant, plump berries for a bright tart pop
- Heavy cream: provides richness and helps meld all layers into a luscious dish
- Shredded Gruyère cheese: adds a perfect nutty flavor and a creamy melt if you can, opt for a high-quality cheese from your deli
- Breadcrumbs: give a lovely crunchy topping contrast; panko works well if you want extra crispiness
- Brown sugar: enhances the natural sweetness, balancing the tart cranberries
- Cinnamon: warms the dish, add a generous teaspoon for depth
- Salt and pepper: to bring out the overall flavors
Instructions
- Build The Base:
- Fill a large pot with water and bring to a boil. Add the peeled and sliced sweet potatoes and cook until just tender, about ten to fifteen minutes. This ensures the potatoes are soft enough to bake without becoming mushy later.
- Layer The Ingredients:
- Grease a baking dish with a little butter or oil. Arrange half of the cooked sweet potatoes in an even layer, creating the foundation for your gratin.
- Add The Cranberries:
- Scatter half of the fresh cranberries evenly over the sweet potato layer. Their tartness cuts through the sweetness perfectly.
- Mix And Pour The Cream:
- In a bowl, combine heavy cream, brown sugar, cinnamon, salt, and pepper. Stir gently so everything is well mixed. Pour half of this cream mixture over the potatoes and cranberries gently so the layers stay intact.
- Repeat Layers:
- Add the remaining sweet potatoes and cranberries on top, then pour the remaining cream mixture evenly over this second layer.
- Add Toppings:
- Sprinkle shredded Gruyère cheese evenly across the top followed by breadcrumbs for a golden, crispy finish.
- Bake To Perfection:
- Place the dish in a preheated oven at 375 degrees Fahrenheit. Bake for thirty to thirty-five minutes until the top is golden brown and bubbling beautifully.
- Rest Before Serving:
- Remove from oven and let the gratin sit for a few minutes so it sets slightly, making it easier to serve and enhancing the flavors.
I always look forward to this dish when cranberries start appearing fresh in the markets. It reminds me of family dinners filled with laughter and the comforting aroma filling the kitchen. My favorite part is that crispy gratin topping which adds a delightful contrast to the creamy layers beneath.
Storage Tips
Keep leftovers refrigerated in an airtight container for up to three days. Reheat covered in a low oven to maintain moisture without drying out the top. For longer storage, this dish freezes well without losing much of its texture.
Ingredient Swaps
If cranberries are out of season, dried cranberries can work; soak them briefly in warm water to plump before layering. Gruyère cheese can be swapped for sharp cheddar or fontina for a different cheesy depth. For a lighter version, use half-and-half instead of heavy cream though it will be less rich.
Serving Ideas
Serve alongside roasted turkey or chicken for a festive meal. A simple green salad with vinaigrette cuts through the richness nicely. This gratin also pairs well with a chilled white wine or a light, fruity red.
Seasonal Twists
In winter substitute cranberries with pomegranate seeds for a similar tart burst. Add chopped fresh sage to the cream mixture for an herbal note. For fall comforts, sprinkle chopped toasted pecans on top before baking for extra crunch.
This gratin is a perfect combination of tart cranberries and creamy potatoes making it your next seasonal favorite.
Frequently Asked Recipe Questions
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well. Just thaw and drain excess liquid before layering to prevent sogginess.
- → What cheese alternatives work in this dish?
Gruyère adds a creamy, nutty flavor, but you could also use fontina, mozzarella, or sharp cheddar for different taste profiles.
- → How do I ensure the sweet potatoes cook evenly?
Boil the sweet potato slices until tender but not mushy, around 10-15 minutes, to maintain structure and layers in the bake.
- → Can I prepare this dish ahead of time?
Yes, you can assemble it a few hours before baking and keep it refrigerated; bake just before serving for best texture.
- → What can I serve alongside this gratin?
It pairs nicely with roasted meats, leafy green salads, or a simple vegetable side for a complete meal.