The oven hums like a Sunday hymn, and the house smells of warm butter and cinnamon—just the kind of comfort that gathers folks to the table. This Sweet Potato & Cranberry Gratin is a little crispy on top and soft as a memory in the middle. Come close; I’ll tell you how my family keeps Thanksgiving in our hearts year-round.
Why make this recipe
Because sometimes a dish needs to be both simple and a little bit fancy — the kind that feels like a hug from your grandma and a celebration at once. The tang of fresh cranberries makes the sweet potatoes sing, and the Gruyère melts into something buttery and golden. If you love timeless, baked comfort like a classic Potatoes au Gratin, this will take you right to the center of the table.
How to make Sweet Potato & Cranberry Gratin
Ingredients:
- 4 large sweet potatoes, peeled and sliced
- 1 cup fresh cranberries
- 1 cup Gruyère cheese, grated
- 1 cup heavy cream
- 1 cup breadcrumbs
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon thyme (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- In a large baking dish, layer the sliced sweet potatoes and cranberries.
- In a separate bowl, mix the heavy cream, salt, pepper, and thyme if using, then pour it over the layered sweet potatoes.
- Sprinkle the grated Gruyère cheese evenly over the top.
- Melt the butter and toss it with the breadcrumbs, then spread the breadcrumbs on top of the cheese layer.
- Bake in the preheated oven for 40-50 minutes, until the sweet potatoes are tender and the top is golden brown.
- Let it cool for a few minutes before serving.
How to serve Sweet Potato & Cranberry Gratin
Serve it warm, straight from the oven, with a spoonful of whatever else is on the table — green beans, roast chicken, or biscuits the size of your palm. I like to garnish with a little extra thyme or a scattering of whole cranberries for color. If you want a smaller side dish that’s just as charming, think about pairing with roasted sweet potato rounds and a crisp salad for a complete Southern feast.
How to store Sweet Potato & Cranberry Gratin
Let it cool to room temperature, then cover tightly with foil or store in an airtight container. It will keep in the refrigerator for 3–4 days. To reheat, warm in a 350°F oven until bubbling and the top is crisp again — about 15–20 minutes. You can also freeze a well-wrapped portion for up to 2 months; thaw overnight in the fridge before reheating.
Tips to make Sweet Potato & Cranberry Gratin
- Slice the sweet potatoes as evenly as you can so they cook at the same rate. A mandoline helps if you have one.
- Taste the cream mixture before pouring it on; a little extra salt can make the flavors pop.
- If you don’t have Gruyère, a sharp white cheddar will do in a pinch, but Gruyère gives that nutty, melty magic.
- For extra crunch, stir a tablespoon or two of chopped pecans into the breadcrumb topping before baking.
Variations (if any)
- Make it dairy-free by using full-fat coconut milk and a vegan cheese alternative; swap vegan butter for the breadcrumb topping.
- Add a layer of thinly sliced apples for a sweeter, autumnal twist.
- Stir in a teaspoon of smoked paprika or a pinch of cayenne for a subtle, warming edge.
FAQs
Q: Can I use frozen cranberries?
A: Yes — you can, but toss them with a little flour or cornstarch first to help soak up extra moisture and keep the gratin from getting too watery.
Q: Can I prepare this ahead of time?
A: Absolutely. Assemble the gratin up to the point of baking, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if going straight from chilled.
Q: How thin should I slice the sweet potatoes?
A: Aim for about 1/8 to 1/4 inch slices. Thin enough to cook through in the baking time, but thick enough to hold a little bite.
Q: Is Gruyère necessary?
A: It isn’t required, but its nutty, melty character is what makes this gratin sing. If it’s unavailable, try fontina or sharp white cheddar as substitutes.
Conclusion
If this gratin warms your heart and you’re in the mood to keep layering flavors, you might enjoy exploring a Butternut Squash and Cranberry Gratin for another cozy twist, or the lovely swiss chard and sweet potato gratin for a green, savory companion. Both are the kind of recipes that fill a kitchen with good smells and even better memories.
Come back anytime you need something warm and forgiving from the oven — there’s always room at my table.
Sweet Potato & Cranberry Gratin
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large baking dish, layer the sliced sweet potatoes and cranberries.
- In a separate bowl, mix the heavy cream, salt, pepper, and thyme if using, then pour it over the layered sweet potatoes.
- Sprinkle the grated Gruyère cheese evenly over the top.
- Melt the butter and toss it with the breadcrumbs, then spread the breadcrumbs on top of the cheese layer.
- Bake in the preheated oven for 40-50 minutes, until the sweet potatoes are tender and the top is golden brown.
- Let it cool for a few minutes before serving.