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Sweet Potato & Cranberry Holiday Gratin

A creamy sweet potato and cranberry gratin baked with warm spices, rich sauce, and golden topping—perfect for holidays and family gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8
Calories 320 kcal

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 Oven
    Preheat your oven to 375°F (190°C) to ensure even cooking and a golden crisp top.
  • 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.
  • Create the First Layer
    Spread half of the sweet potatoes into a greased 9×13-inch baking dish, overlapping slightly.
  • Add the Cranberries
    Sprinkle half of the cranberries over the potato layer for a burst of tartness.
  • Mix the Cream Sauce
    Whisk together:
    heavy cream
    brown sugar
    cinnamon
    salt
    black pepper
    Pour half of this creamy mixture over the layered potatoes and cranberries.
  • Repeat the Layers
    Layer the remaining sweet potatoes and cranberries, then pour the rest of the cream mixture on top.
  • Add the Topping
    Sprinkle the Gruyère cheese evenly across the surface, then top with breadcrumbs for a crisp finish.
  • 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.

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.