This Sweet Potato & Cranberry Gratin comes together in about 45 minutes and is baked to perfection for a quick and easy weeknight dinner that your family will love! I mean, who doesn’t enjoy layers of creamy sweet potatoes infused with tart cranberries and melty cheese? You can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of those odds and ends!
Ingredient Breakdown
Sweet Potatoes
Sweet potatoes are the star of this dish! Their natural sweetness pairs perfectly with the tart cranberries, creating a harmonious blend of flavors. It’s also an excellent source of vitamins A and C. You can substitute with regular potatoes, but I’d recommend sticking with sweet potatoes for that mmm factor. For this gratin, I prefer to peel and slice them thinly, around ¼ inch thick, so they cook evenly.
Cranberries
Fresh or frozen cranberries add a delightful tang that cuts through the creamy elements of the dish. I like to use fresh cranberries when they’re in season because they have a bolder flavor, but frozen cranberries work just as well without all the fuss! Just remind yourself to rinse and dry them before adding to the layers.
Gruyère Cheese
The cheese is going to give you the best flavor and texture for this recipe. Gruyère is my absolute favorite for its creamy, nutty taste that melts beautifully. If Gruyère is hard to find, you can substitute it with sharp cheddar or mozzarella for that gooey goodness!
Heavy Cream
Heavy cream gives this gratin its rich, smooth quality that will have your family asking for seconds! It helps hold everything together and create that luscious mouthfeel. If you want to lighten things up a bit, you can use half-and-half, but you’ll lose some of that indulgent richness.
Breadcrumbs
Breadcrumbs on top will create a beautiful, crunchy crust! I like to use panko breadcrumbs because they’re lighter and give a great texture! If you’re out of breadcrumbs, you can easily use crushed crackers or even crushed chips for a fun twist.
Butter
Butter is essential here, it adds depth and flavor to the breadcrumbs. I prefer unsalted butter, so I can control the sodium level myself. You could use olive oil if you prefer a dairy-free option, but trust me, the buttery flavor is worth it!
Salt and Pepper
A couple of pinches here and there are crucial for balancing all the flavors. Always taste as you go, and adjust as needed!
Fresh Thyme (optional)
A teaspoon of fresh thyme lends an aromatic touch that pairs perfectly with both sweet potatoes and cranberries. I add this optional touch because freshness makes a big difference! Don’t have fresh thyme? Dried thyme will work just fine; just use about half the amount.
Let’s Get Cooking!
Preheat
- Preheat the oven to 375°F (190°C). The smell of melting cheese and baked sweet potatoes will fill your kitchen soon, and wow, it’s going to be amazing!
Layering Time
In a greased baking dish, layer half of the sweet potato slices. Feel free to overlap them slightly for maximum coverage.
Sprinkle half of the cranberries and half of the Gruyère cheese over the sweet potatoes. Seriously, look at that colorful layer already!
Pour half of the heavy cream over the layers. You’ll want to make sure all the potatoes are bathed in that thick, creamy goodness.
Repeat the layering process with the remaining sweet potatoes, cranberries, Gruyère cheese, and heavy cream. Your dish is going to be so beautiful!
Breadcrumb Magic
In a separate bowl, mix breadcrumbs with melted butter and sprinkle evenly on top of the gratin for that crispy, golden finish.
Season generously with salt, pepper, and thyme if you’re using it. Don’t skimp here!
Bake and Enjoy!
Cover your baking dish with foil and bake for 30 minutes. I know it’s hard to wait, but when that timer goes off, the anticipation will be worth it!
Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the sweet potatoes are tender. You’ll want to check with a fork; they should be easy to pierce!
Let it cool slightly before serving. Trust me; no one wants to burn their mouth on a creamy mountain of yum!
Why I Adore This Recipe
This is my go-to recipe when I’m looking for something comforting yet beautifully delicious. It’s honestly a dish that warms my heart, and every time I make it, my kids can’t get enough! I’m a real sucker for that combination of sweet and savory, where the sweet potatoes shine against the tart cranberries. The best part is it allows for so much flexibility, you can use whatever you’ve got on hand!
If you loved this Sweet Potato & Cranberry Gratin, be sure to check out my Corn Casserole, my Three-Cheese Au Gratin Potatoes, or my Honey-Battered Corn Dogs!
Why This Recipe Works
Crowd-Pleaser
You’ll see, it’s loaded with tons of flavor, and the combination of sweet and tart in this gratin is sure to impress everyone at the table, even the picky eaters (trust me).
Customizable
The beauty of this gratin lies in its versatility. You can easily switch up the ingredients depending on what you have on hand. Got zucchini? Replace some of the sweet potatoes! No cranberries? Try apples for a different twist!
Comfort Food
There’s something so nostalgic about a bubbly, cheesy casserole coming out of the oven. It’s the ultimate comfort food, perfect for any family gathering or weeknight meal!
Make-Ahead Friendly
You can prepare this dish a few hours ahead of time. Just cover it and pop it in the fridge, and then bake it right before serving! Super convenient for busy weeknights or prepping for holiday meals.
Perfect for Meal Prep
This gratin is actually fantastic for meal prep; you can portion it out for lunches! It reheats beautifully in the oven, just a quick zap in the microwave if you’re in a hurry!
Serving and Storage Tips
What to Serve With This
Serve it alongside a green salad or alongside roasted proteins like chicken or turkey. You could even pair it with a side of Brussels sprouts or green beans to round out your meal!
How Long it Keeps
This Sweet Potato & Cranberry Gratin will keep in the refrigerator for about 3 to 5 days. Just make sure it’s in an airtight container!
Best Method to Reheat
To reheat, pop it back in a 350°F oven for about 20 minutes or until heated through. If you’re in a rush, the microwave works too, but the oven gives you that lovely crispiness back.
Is This Freezer Friendly?
Yes, you can freeze this dish! Just be sure to let it cool completely, then wrap it tightly. It’ll keep in the freezer for about 2 to 3 months. For the best results, bake it fresh if you can, but you can always thaw and reheat too!
And there you have it! This Sweet Potato & Cranberry Gratin is not just a staple in my kitchen; it’s a dish that brings comfort, flavor, and versatility to your dinner table. Perfect for those crisp evenings when you’re craving something warm and hearty! Let me know how it turns out for you. I can’t wait to hear about your version! Happy cooking! Follow us on Pinterest for daily recipe inspiration!
Sweet Potato & Cranberry Gratin
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a greased baking dish, layer half of the sweet potato slices, overlapping them slightly.
- Sprinkle half of the cranberries and half of the Gruyère cheese over the sweet potatoes.
- Pour half of the heavy cream over the layers.
- Repeat the layering process with the remaining sweet potatoes, cranberries, Gruyère cheese, and heavy cream.
- In a separate bowl, mix breadcrumbs with melted butter and sprinkle evenly on top of the gratin.
- Season generously with salt, pepper, and thyme if using.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and sweet potatoes are tender.
- Let it cool slightly before serving.