Sweet Potato & Cranberry Gratin is a delightful way to celebrate the season. The combination of creamy sweet potatoes and tart cranberries makes it standout on any menu. Plus, it’s easy to prepare, which gives you more time to enjoy with loved ones.
Growing up, my Dad James always made sure we had festive dishes at family gatherings. Sweet Potato & Cranberry Gratin was a favorite that my sister Jennifer and I looked forward to every year. Now, I’m excited to carry on that tradition.
What You’ll Need
- 2 pounds sweet potatoes, peeled and sliced
- 1 cup fresh cranberries
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/2 cup breadcrumbs
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Salt and pepper to taste
My Trusted Kitchen Tools
- A large pot
- A greased baking dish
- Mixing bowls
- A sharp knife
- Measuring cups and spoons
Bringing It All Together
- Preheat the oven to 375°F (190°C).
- In a large pot, boil the sweet potato slices until tender, about 10-15 minutes.
- Drain and layer half of the sweet potatoes in a greased baking dish.
- Sprinkle half of the cranberries over the sweet potatoes.
- In a bowl, mix the heavy cream, brown sugar, cinnamon, salt, and pepper.
- Pour half of this mixture over the layered sweet potatoes and cranberries.
- Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture.
- Top with shredded Gruyère cheese and breadcrumbs.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Making It Your Own (Swaps & Ideas)
You can switch the sweet potatoes with butternut squash for a different taste. If you’re looking for a lighter option, try using low-fat cream. You can also use other cheeses like cheddar or mozzarella for variety. Add nuts for a crunchy topping, or mix in herbs like thyme for some added flavor.
How We Love to Serve It
I love to serve this gratin as a side dish for holiday dinners. It pairs wonderfully with roasted turkey or ham. We often enjoy it with a fresh green salad to balance the richness. Don’t forget a glass of apple cider or a light wine to complement the flavors!
A Few Tips For Success
Make sure to slice the sweet potatoes evenly for consistent cooking. If you want to save time, you can prepare the gratin a day ahead and bake it just before serving. Cover it with foil if it starts to brown too quickly in the oven.
Saving Some For Later
If you have leftovers, store them in the fridge in an airtight container for up to three days. You can reheat it in the oven at 350°F (175°C) until warmed through. It’s just as tasty, and perfect for quick lunches or dinners!
From My Kitchen to Yours
I hope you enjoy making this Sweet Potato & Cranberry Gratin as much as my family does. It brings back wonderful memories and tastes like home. Happy cooking, and I can’t wait to hear how you make it your own!
Your Questions, Answered
How long does it take to prepare Sweet Potato & Cranberry Gratin?
The preparation time for Sweet Potato & Cranberry Gratin is about 15-20 minutes, with an additional 30-35 minutes baking time. Overall, you can have it ready in under an hour.
Can I use frozen cranberries in Sweet Potato & Cranberry Gratin?
Yes, you can use frozen cranberries in this recipe. Just make sure they are thawed and drained before using them, so they don’t add too much moisture to the dish.
Is Sweet Potato & Cranberry Gratin a healthy option?
While this gratin is creamy and rich, you can make healthier swaps for some ingredients, like using less cream or adding more vegetables. It can be part of a balanced meal when served with lean proteins and salads.
Print
Sweet Potato & Cranberry Gratin
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful creamy gratin combining sweet potatoes and tart cranberries, perfect for festive gatherings.
Ingredients
- 2 pounds sweet potatoes, peeled and sliced
- 1 cup fresh cranberries
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/2 cup breadcrumbs
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, boil the sweet potato slices until tender, about 10-15 minutes.
- Drain and layer half of the sweet potatoes in a greased baking dish.
- Sprinkle half of the cranberries over the sweet potatoes.
- In a bowl, mix the heavy cream, brown sugar, cinnamon, salt, and pepper.
- Pour half of this mixture over the layered sweet potatoes and cranberries.
- Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture.
- Top with shredded Gruyère cheese and breadcrumbs.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Notes
Make sure to slice the sweet potatoes evenly for consistent cooking. Prepare ahead and bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 65mg
Keywords: gratin, sweet potato, cranberry, holiday side dish, vegetarian recipe