Sweet Potato & Cranberry Gratin
Sweet Potato & Cranberry Gratin is a creamy, golden-baked comfort dish that layers tender sweet potatoes with bursts of tart cranberry and melty cheese for a cozy, crave-worthy bite.
When the aroma of cinnamon, nutmeg, and bubbling cheese fills the kitchen, you know something special is on the way warm, toasty, and soul-soothing all at once. This gratin always brings me back to my mom’s tiny kitchen in New York, where holiday dishes meant laughter, second helpings, and feeling at home even on the hardest days. What makes this recipe shine is its magical blend of flavors: sweet, tangy, velvety, and rustic, yet so simple and approachable. Get ready this gratin makes every table feel richer, warmer, and a little more like home.
Why This Gratin Feels Like Home
- Creamy, sweet, and tangy comfort: Every forkful delivers a hug of velvety sweet potato, pockets of tart cranberry, and melty cheese all cozy, all crave-worthy.
- Nostalgic holiday aromas: While it bakes, your kitchen fills with the scent of cinnamon, nutmeg, and toasted cheese, just like family feasts and joyful gatherings.
- Effortless, yet unforgettable: This dish is simple enough to whip up on a Tuesday, but carries enough wow factor to be the star on a holiday table.
- Savor the magic in every layer: It’s a recipe that invites laughter around the table, second helpings, and “just one more bite,” making every meal feel like a moment to treasure.
Ingredients You’ll Need
- Sweet potatoes – The heart of this gratin, sweet potatoes bring a cozy sweetness and become beautifully creamy as they bake. Choose firm, smooth potatoes for even slicing and the best texture.
- Cranberries – Fresh or frozen cranberries offer bursts of tart, jewel-toned color that balance the sweet potato’s richness. They’re the secret to every tangy bite.
- Heavy cream and milk – This combination creates an ultra-creamy sauce that gently soaks into each layer, making the whole dish luxuriously tender.
- Gruyère and Parmesan cheeses – Gruyère melts into buttery ribbons while Parmesan adds savory depth and a golden, toasty finish.
- Unsalted butter – Dotting butter on top brings a melt-in-your-mouth richness and invites that irresistible golden color.
- Brown sugar – A touch of brown sugar highlights the sweet potatoes and deepens the cozy flavor.
- Cinnamon and nutmeg – These warm spices fill your kitchen with that classic holiday aroma and tie the sweet-tart flavors together.
- Salt and pepper – Essential for waking up all the flavors and keeping the dish balanced.
- Chopped pecans or walnuts (optional) – Add them for a rustic, nutty crunch on top, or leave them out for a simple, creamy finish.
Feel free to swap in your favorite cheese, dairy-free alternatives, or even dried cranberries if needed—the recipe is delightfully flexible.
How to Make Sweet Potato & Cranberry Gratin
- Prep and Grease
Get cozy by preheating your oven and lightly buttering a roomy casserole dish don’t skip this step; it helps the gratin turn out perfectly sliceable. - Mix Up Creamy Goodness
In a big mixing bowl, whisk together the cream and milk. Sprinkle in brown sugar, cinnamon, nutmeg, salt, and pepper until the mixture smells sweet and warmly spiced. - Start Layering Sweet Potatoes
Arrange half of the sweet potatoes in an even layer across the bottom of your greased dish, just like tucking in a cozy blanket. - Scatter Those Cranberries
Sprinkle half of the cranberries over the potatoes for bright pops of color and a burst of tang. - Moisten & Sprinkle Cheese
Pour half the spiced cream mixture over everything, then layer with half the Gruyère. The cream will seep down and start working its magic. - Repeat for More Creaminess
Repeat your layers: the rest of the potatoes, the cranberries, the luscious cream, and Gruyère. Each layer brings more melt-in-your-mouth texture. - Top with Crunch (Optional)
Dot the top with butter and, if you like, add chopped pecans or walnuts for a golden, toasty finish. - Bake Until Bubbling
Cover with foil and bake until the potatoes are getting soft, then uncover and keep baking. Look for bubbling edges and a golden top when it smells irresistible and the potatoes are fork-tender, you’re there. - Let It Rest Before Serving
Take it out and give it a little time to settle before slicing.
For extra inspiration or to compare techniques, check out Sweet Potato Casserole.
Tips for the Best Results
- Go for golden tops: Remove the foil near the end of baking so the cheeses can melt and form those irresistible golden-bubbly edges. It’ll fill your kitchen with the coziest aroma and make each bite a little celebration.
- Thin, even slices: Use a sharp knife or mandoline for the sweet potatoes so they bake up creamy and tender, not crunchy or dry. It makes for that iconic “stacked” gratin texture everyone loves.
- Balance the flavors: Taste the cream mixture before pouring just a pinch more salt or brown sugar may be all you need to strike the perfect balance between sweet, tangy, and savory.
- Make cleanup easy: Grease your baking dish well and use a casserole-sized spatula for serving. For more flavor ideas or similar comforting sides, check out Cozy Stuffed Sweet Potatoes.
Variations You Can Try
- Crunchy Nut Toppings: Swap pecans for walnuts, almonds, or even hazelnuts for a beautiful toasty crunch. Roasting the nuts first brings out their warmth and makes every bite feel extra cozy.
- Cheese, Please: Experiment with melty mozzarella, sharp white cheddar, or a rich blue cheese for a whole new flavor spin. Goat cheese or feta add a tangy twist that pairs gorgeously with sweet potatoes and cranberries.
- Breadcrumb Boost: For gluten-free needs, use GF breadcrumbs or crushed rice crackers on top. Regular panko is also delicious and takes the crispiness up a notch.
- Herb Lovers’ Dream: Sprinkle in fresh thyme, sage, or rosemary for a woodsy, holiday-inspired aroma. A touch of orange zest makes this gratin taste like sunshine.
- Sweet & Fruity: Mix in dried cherries, golden raisins, or chopped dried apricots to amplify the sweet-tangy combo.
- Kid-Friendly or Vegan: Skip the nuts and pick a vegan cheese and plant-based milk. For even more inspiration with creative sweet potato bakes, see these Maple Pecan Brie Stuffed Sweet Potatoes.
How to Store Leftovers
- Refrigerating: Let your Sweet Potato & Cranberry Gratin cool completely, then spoon it into an airtight container (glass keeps it freshest). It’ll stay creamy and flavorful in the fridge for a few days.
- Freezing: For longer storage, tuck individual portions into freezer-safe containers. The gratin freezes surprisingly well just wrap tightly to prevent any freezer burn.
- Reheating: Warm leftovers in the oven or microwave until heated through. To keep the topping crisp, a quick oven refresh works best!
- Best Containers: I recommend using glass containers with snap-on lids—they help hold in moisture while keeping everything tasting freshly baked.
- More Cozy Casserole Ideas: For more inspiration on handling leftovers, check out these Twice Baked Sweet Potatoes.
Perfect Pairings
- Roast chicken or turkey: The sweet-tangy flavors of this gratin make it a delightful sidekick to roast poultry whether it’s a big holiday turkey or your favorite Maple Dijon Chicken and Roasted Sweet Potato Bowls.
- Hearty green salads: Try serving alongside peppery arugula tossed with toasted nuts and a sharp vinaigrette. The freshness balances the creamy richness.
- Cozy soups: Ladle out a bowl of butternut squash or carrot-ginger soup to keep things comforting, colorful, and oh-so-satisfying.
- Holiday table mains: Ham or glazed pork roast harmonize beautifully with the sweet potatoes and tart cranberries, making your feast extra memorable.
- Simple weeknight protein: Pair with rotisserie chicken or seared tempeh for an easy weeknight dinner that feels extra special.
- Cheese and bread board: Round out your spread with a crusty sourdough and a chunk of soft, creamy cheese for a casual yet elegant touch.
Sweet Potato & Cranberry Gratin
This Sweet Potato & Cranberry Gratin is a comforting, creamy casserole featuring layers of tender sweet potatoes, tart cranberries, melty Gruyère, and a hint of warm spices. It’s easy enough for weeknights and special enough for the holiday table, filling your kitchen with nostalgic aromas and ensuring every meal feels like a celebration.
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with butter and set aside.
- In a large bowl, combine the heavy cream and milk. Whisk in the brown sugar, cinnamon, nutmeg, salt, and pepper until well blended.
- Layer half of the sweet potato slices in the bottom of the prepared baking dish. Sprinkle half of the cranberries over the sweet potatoes.
- Pour half of the cream mixture over the first layer of sweet potatoes and cranberries. Sprinkle half of the Gruyère cheese on top.
- Repeat the layering process: add the remaining sweet potato slices, followed by the remaining cranberries, the remaining cream mixture, and the remaining Gruyère cheese.
- If using, sprinkle the chopped pecans or walnuts on top for added crunch and flavor.
- Dot the top with small pieces of the remaining butter.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes.
- After 45 minutes, remove the foil and continue baking for an additional 25-30 minutes, or until the sweet potatoes are tender and the top is golden brown and bubbly.
- Once done, remove from the oven and allow to rest for about 10 minutes before serving.
Nutrition
Notes
For the best results, slice sweet potatoes thinly and evenly using a mandoline or sharp knife. Experiment with cheeses or nut toppings for variation: blue cheese, goat cheese, or chopped almonds all work beautifully. To keep leftovers fresh, use glass containers, and always let the gratin rest before slicing for clean portions.
Tried this recipe?
Let us know how it was!Can I make Sweet Potato & Cranberry Gratin ahead of time?
Absolutely! You can assemble the gratin up to a day in advance and keep it chilled, tightly covered, in the fridge. Pop it in the oven when you’re ready your kitchen will fill with that inviting aroma, and guests will never guess it wasn’t made fresh.
What’s the best way to slice sweet potatoes for this recipe?
I recommend using a sharp chef’s knife or a mandoline for even, thin slices. Aim for about 1/8-inch thick so they bake up creamy and tender, melting beautifully into each cheesy, cozy layer.
Can I use dried cranberries if I don’t have fresh or frozen?
You sure can! Dried cranberries work in a pinch and add lovely pops of sweetness. For extra tenderness, soak them in warm water for a few minutes before layering they’ll plump up and tuck right into the gratin’s creamy goodness.
How do I reheat leftover gratin without losing its texture?
To keep leftovers comforting and delicious, reheat in a covered dish at 350°F until warmed through. For a touch of golden crisp on top, uncover for the last few minutes. It’ll come out bubbling at the edges and just as cozy as day one.
