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- 4 medium sweet potatoes, peeled and thinly sliced - 1 cup fresh or frozen cranberries (if using frozen, thaw first) - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary) - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon nutmeg - 2 tablespoons unsalted butter (for greasing the baking dish) - 1/4 cup breadcrumbs (optional for topping) Sweet potatoes are the star here. Their natural sweetness balances the tartness of cranberries. I love using fresh cranberries, but frozen ones work well too. Just remember to thaw them first. Heavy cream adds richness. The cheeses create a creamy, gooey top layer. Garlic and rosemary bring a lovely aroma. Seasoning is key; salt, pepper, and nutmeg add depth. I grease the dish with unsalted butter for easy serving. If you want a crunchy top, breadcrumbs are a great choice. This dish is simple yet packed with flavor. Each ingredient plays a role to create a delightful experience. {{ingredient_image_1}} - First, preheat your oven to 375°F (190°C). - Next, take 2 tablespoons of unsalted butter and grease a 9x13 inch baking dish. This step helps prevent sticking. - In a bowl, prepare 1 cup of cranberries. If using frozen, make sure to thaw them first. - Add a sprinkle of salt to the cranberries and set them aside. This helps them release their juice. - In a large bowl, combine 1 cup of heavy cream, 2 cloves of minced garlic, and 1 tablespoon of chopped fresh rosemary. - Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Whisk it all together until mixed well. - Start by layering half of the sweet potato slices at the bottom of your greased baking dish. - Spread half of your cranberry mixture evenly over the sweet potatoes. - Pour half of your creamy mixture over this layer, then sprinkle half of the shredded sharp cheddar cheese on top. - Repeat these layers with the remaining sweet potatoes, cranberries, and creamy mixture. Finish with the rest of the cheddar cheese. - Optionally, you can sprinkle 1/4 cup of breadcrumbs on the final layer of cheese for extra crunch. - Cover the dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. - After 30 minutes, remove the foil. Bake for an additional 20-25 minutes. The gratin is done when the sweet potatoes are tender and the cheese is golden and bubbly. To get the best sweet potato gratin, slice the sweet potatoes evenly. This helps them cook at the same rate. A mandoline slicer works great for this task. After baking, let the gratin rest for about 10 minutes. This time allows the layers to set, making serving easier. If you want a dairy-free option, use coconut cream instead of heavy cream. For the cheese, try vegan cheese shreds. You can also add flavor by using different herbs. Thyme or sage can give the dish a new twist. Sweet potato cranberry gratin pairs well with roasted meats like chicken or pork. It also works as a tasty veggie main dish. For a beautiful presentation, garnish with a sprig of fresh rosemary on top. Adding a sprinkle of extra cheese can also enhance the look and flavor. Pro Tips Choose the Right Sweet Potatoes: Opt for firm, smooth-skinned sweet potatoes without any soft spots for the best texture and flavor. Layering for Flavor: Make sure to evenly distribute the cranberries and cream mixture in each layer for a balanced taste throughout the gratin. Cheese Variations: For a twist, try mixing in different cheeses like Gruyère or fontina along with the cheddar for added depth of flavor. Serving Suggestions: This dish pairs well with a light salad or roasted vegetables, which can complement the sweetness of the gratin. {{image_2}} You can switch up the sweet potato cranberry gratin by adding other veggies. Butternut squash works great! Its sweetness matches well with cranberries. You can also try carrots or parsnips for a different flavor. Another fun option is to use different cheese blends. While sharp cheddar and Parmesan are tasty, you might like Gruyère or fontina. These cheeses melt beautifully and add a rich taste. If you need gluten-free options, just skip the breadcrumbs. The gratin stays creamy and delicious without them. For a vegan version, use plant-based cream instead of heavy cream. You can also pick vegan cheese or leave it out entirely. The dish will still be packed with flavor from the sweet potatoes and cranberries. To keep your Sweet Potato Cranberry Gratin fresh, store leftovers in the fridge. Place them in an airtight container. This helps prevent drying out and keeps flavors intact. You can store the gratin for about three to four days. If you want to keep it longer, consider freezing. Just make sure to let it cool completely before freezing. In the freezer, it can last for up to three months. To reheat the gratin, the oven is your best friend. Preheat your oven to 350°F (175°C). Place the gratin in an oven-safe dish. Cover it with foil to avoid drying out. Heat for about 20-30 minutes, or until it’s warm all the way through. If you want a crispy top, remove the foil for the last 10 minutes. Enjoy your delicious flavors, just like the first time! Can I prepare Sweet Potato Cranberry Gratin in advance? Yes, you can prepare the gratin a day ahead. Just follow the recipe and store it in the fridge. When ready to bake, remove it from the fridge and let it sit at room temperature for 30 minutes. Then, bake as directed. How do I know when the gratin is done? The gratin is done when the sweet potatoes are tender and the cheese is golden and bubbly. You can test this with a fork. Poke it into the sweet potatoes; they should be soft. What are the nutritional values of Sweet Potato Cranberry Gratin? This dish is rich in vitamins A and C from sweet potatoes. It also has protein from the cheese and cream. On average, each serving contains about 300 calories, 12 grams of fat, and 15 grams of carbs. For exact values, check the specific ingredients you use. Can I use canned cranberries instead of fresh? Canned cranberries can work, but they may be sweeter and less tart. If you use them, reduce any added sugar in the recipe. Drain and rinse them to remove extra syrup. You’ve learned how to make Sweet Potato Cranberry Gratin with simple steps. Starting with fresh ingredients like sweet potatoes, cranberries, and cheese creates the best flavor. I shared tips for making your gratin just right, including how to layer and bake it perfectly. Remember, you can also get creative with substitutes and variations. Now, enjoy this dish as a side or main event. It pairs well with many meals and provides a tasty twist. Happy cooking!

Sweet Potato Cranberry Gratin

A delicious and creamy gratin made with layers of sweet potatoes and tart cranberries, topped with cheese.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 medium sweet potatoes, peeled and thinly sliced
  • 1 cup fresh or frozen cranberries
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons unsalted butter, for greasing the baking dish
  • 1/4 cup breadcrumbs, optional for topping

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with the butter.
  • In a bowl, mix the cranberries with a sprinkle of salt and set aside to allow them to release some juice.
  • In a large bowl, combine the heavy cream, minced garlic, rosemary, salt, pepper, and nutmeg. Whisk to combine well.
  • Layer half of the sweet potato slices at the bottom of the greased baking dish.
  • Spread half of the cranberry mixture evenly over the sweet potato layer.
  • Pour half of the creamy mixture over the sweet potatoes and cranberries, then sprinkle half of the cheddar cheese on top.
  • Repeat the layers with the remaining sweet potatoes, cranberries, cream mixture, and finish with the remaining cheddar cheese.
  • If using, sprinkle the breadcrumbs on top of the final cheese layer for added texture.
  • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 20-25 minutes, or until the sweet potatoes are tender and the cheese is golden and bubbly.
  • Let the gratin sit for about 10 minutes before serving to allow it to set slightly.

Notes

Serve warm, garnished with a sprig of fresh rosemary on top. This dish pairs beautifully with roasted meats or can be enjoyed as a vegetarian main dish.
Keyword cranberry, gratin, sweet potato, vegetarian