This Sweet Potato Cranberry Gratin blends velvety sweet potatoes, tart cranberries, and a golden, bubbling cheese topping for a cozy, show-stopping side. I’ve made it several times for holiday dinners and weeknight comforts alike, and the balance of sweet, savory, and bright fruit always wins guests over. For a twist on similar flavors, I often pair it with recipes like cozy cranberry-apple twice-baked sweet potatoes when I want more hands-on plating.
Why Make This Recipe
- Rich, layered flavors: the natural sweetness of sweet potatoes contrasts beautifully with tart cranberries and a savory cream-cheese sauce.
- Nutrient-dense: sweet potatoes provide vitamin A and fiber, while cranberries add antioxidants and a bright pop.
- Make-ahead friendly: you can assemble it a day ahead and bake before serving, saving holiday stress.
- Crowd-pleaser for special occasions: it looks elegant and pairs well with roasts or vegetarian mains.
- Personal insight: I love how the cranberries keep this gratin from feeling too cloying — that acid lift is the recipe’s secret. I sometimes refer to a heartier gratin like this sweet potato kale gratin when feeding a larger crowd.
Recipe Overview
Prep time: 25 minutes.
Cook time: 45–55 minutes (until bubbling and edges are caramelized).
Total time: about 1 hour 20 minutes (including resting).
Servings: 6–8 as a side.
Difficulty: Easy–Medium.
Method: Thinly slice sweet potatoes, layer with cranberries and a lightly spiced cream-cheese sauce, top with cheese and breadcrumbs, then bake at 375°F (190°C) until tender and golden.
My Experience Making This Recipe
When I first tested this gratin I struggled with uneven slices that cooked at different rates, so I switched to a mandoline for consistent thickness. I also adjusted the cranberry amount after the first trial to keep brightness without overwhelming sweetness. The finished gratin reheats well and maintains texture if baked from chilled rather than frozen.
How to Make Cozy Up with Sweet Potato Cranberry Gratin Perfection
Start by thinly slicing 3–4 medium sweet potatoes (about 2–2.5 pounds) to roughly 1/8-inch thickness; a mandoline is very helpful here. Whisk together 1 cup warm cream (or half-and-half), 4 oz softened cream cheese, 1 tsp salt, 1/2 tsp black pepper, and a pinch of nutmeg; toss in 1 cup fresh or thawed cranberries between the layers, then finish with 1 cup grated Gruyère and 1/2 cup panko mixed with 2 tbsp melted butter. Cover with foil and bake at 375°F (190°C) for 30 minutes covered, then remove the foil and bake another 15–25 minutes until bubbling and golden. Expect steam when uncovering and a fragrant, caramelized top when it’s done.
Expert Tips for Success
- Slice uniformly: use a mandoline set to about 1/8-inch for even cooking and a professional finish.
- Dry cranberries lightly: if using frozen cranberries, pat them dry so they don’t release excess liquid into the gratin.
- Preheat the oven and use a rimmed baking dish (9×13 or similar) to prevent spills; an enameled cast-iron dish holds heat well for even browning.
- Layer order matters: alternate potato slices and cranberries in a slight overlapping pattern to encourage even cooking and pretty presentation.
- Rest before serving: let the gratin sit 10–15 minutes after baking so the sauce thickens and slices hold together.
How to Serve Cozy Up with Sweet Potato Cranberry Gratin Perfection
- Pair with roast turkey or glazed ham for a festive holiday plate.
- Serve alongside a simple green salad dressed with lemon and olive oil to cut richness.
- For a vegetarian main, offer the gratin with roasted Brussels sprouts and a nutty wild rice pilaf like this wild rice and sweet potato option.
- Presentation tip: sprinkle fresh thyme leaves and a few whole cranberries on top just before serving for color and aroma.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container or tightly wrapped dish for up to 4 days.
To reheat, cover with foil and bake at 350°F (175°C) for 20–25 minutes until warmed through, or heat individual portions in a microwave on medium power in 1–2 minute increments.
To freeze, cool completely, wrap tightly in plastic then foil, and freeze for up to 2 months; thaw overnight in the fridge and reheat covered at 350°F (175°C) for 30–40 minutes, uncovering the last 10 minutes to re-crisp the top.
Recipe Variations
- Gluten-free: substitute gluten-free panko or crushed gluten-free crackers for the topping and ensure any cream products are GF.
- Dairy-free/vegan: swap cream and cream cheese for a cashew cream (blend 1 cup soaked cashews + 1/2 cup water + 2 tbsp nutritional yeast) and use dairy-free cheese or a crunchy nut topping.
- Maple-bacon twist: fold in 4–6 slices cooked crumbled bacon and 1 tbsp maple syrup for a sweet-smoky variation.
- Herb and cheese swap: replace Gruyère with sharp cheddar and fold in chopped rosemary or sage; for more depth, try a 50/50 blend of parmesan and fontina as in a classic gratin like cheese-herb potato gratin.
Nutritional Highlights
Sweet potatoes are high in beta-carotene (vitamin A) and fiber, and cranberries add vitamin C and antioxidants.
Watch portions: this gratin contains cream and cheese, so a 1/2–3/4 cup serving is a reasonable side portion.
Allergens: contains dairy; variations above show how to adapt for dairy-free diets.
Troubleshooting Common Issues
- Soggy gratin: slices too thick or excess liquid from frozen cranberries can cause sogginess; slice thin and pat berries dry.
- Uneven cooking: if potatoes are undercooked in spots, increase bake time and ensure slices are uniformly thin using a mandoline.
- Top not browning: switch the oven to broil for 1–2 minutes at the end but watch closely to avoid burning.
Frequently Asked Questions
Q: Can I use regular potatoes instead of sweet potatoes?
A: Yes, Yukon Gold or red potatoes work well; they will be less sweet, so you may want to reduce the cranberries slightly. Adjust baking time if slices are thicker and check tenderness with a knife.
Q: Can I assemble this the day before?
A: Absolutely. Assemble, cover tightly, and refrigerate up to 24 hours. Bring the dish to room temperature for 20–30 minutes before baking and add 10–15 minutes to the baking time if baking straight from cold.
Q: What cheeses are best for gratin?
A: Melting, flavorful cheeses like Gruyère, fontina, or sharp cheddar are excellent. Mixing a melting cheese with a small amount of Parmesan adds savory depth and better browning.
Q: How can I make this less rich?
A: Use low-fat milk instead of cream and reduce the cream cheese to 2 ounces or substitute light ricotta; increase seasoning and add a splash of lemon juice to brighten flavors without adding fat.
Conclusion
If you enjoy gratins with a bright fruit contrast, you’ll appreciate the composition and balance in this Sweet Potato Cranberry Gratin — for a complementary take that uses greens with sweet potatoes, see this well-tested swiss chard and sweet potato gratin – smitten kitchen.
Print
Sweet Potato Cranberry Gratin
- Total Time: 75 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
A cozy, show-stopping side that mixes velvety sweet potatoes with tart cranberries and a golden cheese topping.
Ingredients
- 3–4 medium sweet potatoes (about 2–2.5 pounds)
- 1 cup warm cream (or half-and-half)
- 4 oz softened cream cheese
- 1 tsp salt
- 1/2 tsp black pepper
- Pinch of nutmeg
- 1 cup fresh or thawed cranberries
- 1 cup grated Gruyère cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
Instructions
- Thinly slice sweet potatoes to roughly 1/8-inch thickness using a mandoline.
- Whisk together warm cream, cream cheese, salt, black pepper, and nutmeg.
- Toss in cranberries between the layers of sweet potatoes.
- Finish with Gruyère cheese and panko mixed with melted butter.
- Cover with foil and bake at 375°F (190°C) for 30 minutes.
- Remove foil and bake another 15–25 minutes until bubbling and golden.
- Let the gratin sit for 10–15 minutes before serving.
Notes
To reduce sogginess, ensure slices of sweet potatoes are thin and pat berries dry if using frozen. Resting before serving helps maintain texture.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 40mg