Can I make Sweet Potato and Cranberry Gratin ahead of time?

Absolutely! You can assemble it the night before, cover it, and store it in the fridge. Bake it right before serving.

Can I freeze leftovers?

Yes! Just store portions in airtight containers. Reheat in the oven so the topping stays crisp.

Can I substitute the cheese?

Definitely. Cheddar melts beautifully. For a lighter option, try mozzarella.

Can I use dried cranberries instead of fresh?

You can—just soak them in warm water for 10 minutes to plump them up.

Sweet Potato and Cranberry Gratin: 10 Truly Magical Bites

Description

This Sweet Potato and Cranberry Gratin is a cozy, festive, melt-in-your-mouth side dish made with creamy layers of tender sweet potatoes, tart cranberries, warm spices, and a golden cheesy topping. Perfect for holiday dinners, potlucks, or anytime you need a comforting, crowd-pleasing recipe.

Ingredients

Scale

4 large sweet potatoes, peeled and sliced
1 ½ cups fresh cranberries
1 ½ cups heavy cream
1 cup shredded Gruyère cheese (or cheddar)
½ cup breadcrumbs (panko recommended)
¼ cup brown sugar
1 teaspoon cinnamon
Salt and pepper to taste
Optional: coconut cream + plant-based cheese for vegan version

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Instructions

Preheat your oven to 375°F (190°C).
Peel and slice the sweet potatoes. Add them to a large pot of boiling water and cook for 10–15 minutes, until tender but not mushy. Drain well.
Grease a baking dish and layer half of the sweet potato slices, slightly overlapping them.
Sprinkle half of the fresh cranberries on top.
In a bowl, whisk together the heavy cream, brown sugar, cinnamon, salt, and pepper. Pour half of the mixture over the potatoes and cranberries.
Add the remaining sweet potatoes and cranberries. Pour the rest of the cream mixture evenly on top.
Sprinkle Gruyère cheese and breadcrumbs across the surface.
Bake for 30–35 minutes, or until the top is golden, bubbly, and fragrant.
Let cool for a few minutes before serving.

Notes

For extra crunch, use panko breadcrumbs.
Swap heavy cream for coconut cream and use vegan cheese for a dairy-free version.
This gratin can be assembled one day in advance and baked before serving.

Fresh cranberries work best, but dried cranberries can be used if soaked in warm water first.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion (approx. 1/8 of recipe)
Calories: 312 kcal
Sugar: 14 g
Sodium: 210 mg 16 g
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 50 mg