This Sweet Potato & Cranberry Holiday Gratin is a stunning and flavorful side dish that brings together the silky richness of sweet potatoes and the bright, tangy pop of cranberries. Baked in a creamy, spiced sauce and finished with a golden, crispy topping, this festive gratin is perfect for Thanksgiving, Christmas, or cozy winter dinners.
With simple ingredients and quick prep, it’s an impressive dish that delivers warmth, comfort, and vibrant seasonal flavor—ideal for family gatherings and holiday entertaining.
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Ingredients
- 2 lbs sweet potatoes, peeled and thinly sliced
- 1 cup fresh cranberries
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese (or cheddar)
- ½ cup breadcrumbs (panko preferred)
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- Salt and black pepper to taste
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure even cooking and a golden crisp top.
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2. Cook the Sweet Potatoes
Place the sliced sweet potatoes in boiling water and cook for 10–15 minutes, until tender but not falling apart. Drain well.
3. Create the First Layer
Spread half of the sweet potatoes into a greased 9×13-inch baking dish, overlapping slightly.
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4. Add the Cranberries
Sprinkle half of the cranberries over the potato layer for a burst of tartness.
5. Mix the Cream Sauce
Whisk together:
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- heavy cream
- brown sugar
- cinnamon
- salt
- black pepper
Pour half of this creamy mixture over the layered potatoes and cranberries.
6. Repeat the Layers
Layer the remaining sweet potatoes and cranberries, then pour the rest of the cream mixture on top.
7. Add the Topping
Sprinkle the Gruyère cheese evenly across the surface, then top with breadcrumbs for a crisp finish.
8. Bake
Bake for 30–35 minutes, or until the top is golden brown and bubbling around the edges.
Let the gratin rest for 5 minutes before serving.
Pro Tips
- Use a mandoline slicer for consistent sweet potato slices and even cooking.
- Add a pinch of nutmeg for extra warmth and holiday aroma.
- Panko breadcrumbs create a crispier topping compared to regular breadcrumbs.
- Let the gratin rest before serving—this helps the layers set beautifully.
- Swap cheeses to create new flavor profiles (sharp cheddar, smoked gouda, or feta).
Why This Recipe Works
- Perfect balance of sweet and tart from sweet potatoes and cranberries
- Creamy, comforting texture ideal for holiday meals
- Gorgeous presentation with vibrant color and golden topping
- Minimal prep and easy steps suitable for weeknight or holiday cooking
- Customizable for dietary needs and flavor preferences
Substitutions & Variations
Dairy-Free / Vegan
- Replace heavy cream with coconut cream
- Use dairy-free cheese
- Swap breadcrumbs for a vegan option
More Flavor Options
- Add rosemary, thyme, or sage for herbal aromatics
- Include chopped pecans or walnuts between layers
- Add cayenne or red pepper flakes for a subtle heat
- Replace Gruyère with cheddar, gouda, or goat cheese
Make-Ahead, Storage & Reheating Guide
Make-Ahead
Assemble the gratin up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready to serve.
Storage
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Reheating
- Oven: 350°F for 10–12 minutes
- Microwave: 1–2 minutes per serving
- Add a splash of cream if reheating starts to dry the dish.
Serving Ideas
- Serve with roasted turkey, glazed ham, or herb chicken
- Pair with a crisp green salad for balance
- Add fresh herbs on top for a bright finish
- Great for holiday buffets, potlucks, and cozy family dinners
Nutrition (Per Serving Estimate)
- Calories: 320
- Carbohydrates: 36g
- Fiber: 5g
- Sugars: 12g
- Protein: 6g
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 250mg
Frequently Asked Questions
Can I use frozen cranberries?
Yes! Thaw and drain them before layering for the best texture.
Is this recipe gluten-free?
Simply replace the breadcrumbs with gluten-free panko or crushed gluten-free crackers.
Can I prepare it ahead of time?
Absolutely—assemble it a day in advance and bake when needed.
What cheese works best?
Gruyère melts beautifully, but cheddar, mozzarella, gouda, or feta also work well.
How long do leftovers last?
Up to three days in the refrigerator when stored properly.
This Sweet Potato & Cranberry Holiday Gratin is a standout side dish that brings festive flavor, creamy comfort, and colorful presentation to any table. Easy to prepare and endlessly adaptable, it’s perfect for holidays, family meals, or winter celebrations. Enjoy a dish that warms the heart and brings everyone together for a memorable meal.
Sweet Potato & Cranberry Holiday Gratin
Ingredients
- 2 lbs sweet potatoes, peeled and thinly sliced
- 1 cup fresh cranberries
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese (or cheddar)
- ½ cup breadcrumbs (panko preferred)
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- Salt and black pepper to taste
Instructions
- Preheat the OvenPreheat your oven to 375°F (190°C) to ensure even cooking and a golden crisp top.
- Cook the Sweet PotatoesPlace the sliced sweet potatoes in boiling water and cook for 10–15 minutes, until tender but not falling apart. Drain well.
- Create the First LayerSpread half of the sweet potatoes into a greased 9×13-inch baking dish, overlapping slightly.
- Add the CranberriesSprinkle half of the cranberries over the potato layer for a burst of tartness.
- Mix the Cream SauceWhisk together:heavy creambrown sugarcinnamonsaltblack pepperPour half of this creamy mixture over the layered potatoes and cranberries.
- Repeat the LayersLayer the remaining sweet potatoes and cranberries, then pour the rest of the cream mixture on top.
- Add the ToppingSprinkle the Gruyère cheese evenly across the surface, then top with breadcrumbs for a crisp finish.
- BakeBake for 30–35 minutes, or until the top is golden brown and bubbling around the edges.Let the gratin rest for 5 minutes before serving.
Notes
- Adjust sweetness based on the natural sweetness of your potatoes.
- For a richer dish, add 2 tbsp melted butter to the cream mixture.
- If preparing ahead, allow the dish to sit at room temperature for 15 minutes before baking.
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