Sweet Potato & Cranberry Gratin – Easy Holiday Side Dish

Sweet Potato Cranberry Gratin

Introduction
This creamy Sweet Potato & Cranberry Gratin is the kind of cozy, holiday side dish everyone remembers. Tender sweet potatoes, tart cranberries, melted Gruyère, and a golden breadcrumb crust make every bite rich, festive, and perfect for Thanksgiving or Christmas dinner.

Prep Time
15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Ingredients
Sweet potatoes, peeled and thinly sliced (about 1/8 inch thick) – 3 lb (about 6 medium)
Fresh or frozen cranberries – 1 cup
Dried cranberries – 1/2 cup
Unsalted butter – 3 tablespoons (plus extra for greasing the dish)
Heavy cream – 1 1/2 cups
Whole milk – 1 cup
Maple syrup – 2 tablespoons
Garlic, minced – 3 cloves
Fresh thyme leaves, chopped – 2 teaspoons
Fresh rosemary, finely chopped – 1 teaspoon
Ground nutmeg – 1/4 teaspoon
Kosher salt – 1 1/2 teaspoons (divided, to taste)
Black pepper – 1/2 teaspoon (divided, to taste)
Gruyère cheese, freshly shredded – 1 1/2 cups
Parmesan cheese, freshly grated – 1/2 cup

For the topping:
Panko breadcrumbs – 3/4 cup
Gruyère cheese, freshly shredded – 1/2 cup
Olive oil or melted butter – 2 tablespoons
Fresh thyme or rosemary, chopped – 1 teaspoon

Step-by-Step Instructions (Detailed)
Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.

Step 2: Prepare the sweet potatoes by peeling them and slicing them into thin, even rounds about 1/8 inch thick. Even slices help the gratin cook evenly and become tender at the same time.

Step 3: In a medium saucepan over medium heat, combine the heavy cream, whole milk, butter, minced garlic, thyme, rosemary, nutmeg, maple syrup, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Warm the mixture just until the butter melts and small bubbles appear around the edges, stirring occasionally. Do not let it boil. Remove from heat and set aside.

Step 4: In a small bowl, toss together the fresh cranberries and dried cranberries. If you prefer a slightly sweeter gratin, you can add an extra teaspoon of maple syrup over the cranberries and stir to coat.

Step 5: Start layering the gratin. Arrange a layer of sweet potato slices in the bottom of the prepared baking dish, slightly overlapping the slices. Sprinkle with a pinch of salt and pepper. Scatter a handful of the cranberry mixture over the potatoes, then sprinkle some Gruyère and Parmesan cheese on top.

Step 6: Repeat the layers, alternating sweet potatoes, cranberries, and cheeses, until you have used all the ingredients. Finish with a final layer of sweet potatoes and cheese on top.

Step 7: Slowly pour the warm cream mixture evenly over the layered sweet potatoes, tilting the dish slightly so the liquid seeps down into all the layers. Tap the dish gently on the counter to help everything settle.

Step 8: Cover the baking dish tightly with foil and bake for 25 minutes. This covered time lets the sweet potatoes steam and soften.

Step 9: While the gratin bakes, prepare the topping. In a small bowl, mix the panko breadcrumbs, shredded Gruyère, olive oil or melted butter, and chopped herbs until the crumbs are evenly coated and slightly moistened.

Step 10: After 25 minutes, remove the foil from the gratin. Sprinkle the breadcrumb mixture evenly over the top. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the sweet potatoes are tender all the way through and the topping is golden brown and crisp.

Step 11: If the top is browning too quickly before the potatoes are fully tender, lightly tent the dish with foil and continue baking until done.

Step 12: Remove the gratin from the oven and let it rest for at least 10 minutes before serving. This rest time allows the creamy sauce to thicken slightly and makes it easier to cut neat squares. Garnish with extra fresh herbs if desired and serve warm.

Pro Tips
Tip 1: For ultra-even slices, use a mandoline on a safe, medium setting so the sweet potatoes cook at the same speed.
Tip 2: You can assemble the gratin up to one day ahead, cover tightly, and refrigerate. Bring to room temperature for about 30 minutes, then bake as directed, adding a few extra minutes if needed.
Tip 3: If you cannot find Gruyère, a mix of sharp white cheddar and Swiss cheese gives a similar nutty, melty flavor.

Nutrition Info

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 serving	380	10g	42g	18g	5g	17g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.