Sweet Potato & Cranberry Gratin – Sweet, Savory & Crispy
Creamy layers of tender sweet potatoes baked with tangy cranberries, herbs, and a golden crispy topping. An elegant yet comforting side dish perfect for holidays or cozy dinners.
Ingredients
- 2½ lbs sweet potatoes peeled and thinly sliced
- ¾ cup dried cranberries
- 2 tablespoons olive oil or butter
- 1 small onion finely diced
- 2 cloves garlic minced
- 1½ cups heavy cream or half-and-half
- ½ cup vegetable broth
- 1 teaspoon fresh thyme or rosemary
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ cup grated Parmesan or Gruyère cheese
- Optional topping: breadcrumbs or crushed nuts pecans or walnuts
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Sauté aromatics: Heat olive oil or butter in a skillet over medium heat. Add the onion and cook until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.
- Layer the gratin: Arrange a layer of sweet potato slices in the baking dish. Sprinkle some cranberries and a portion of the onion mixture over the top. Repeat until all ingredients are used.
- Prepare the cream mixture: Whisk together the cream, vegetable broth, herbs, salt, and pepper.
- Pour the cream mixture evenly over the layered potatoes.
- Cover tightly with foil and bake for 35 minutes, until the potatoes begin to soften.
- Uncover, add cheese or topping if using, and bake for another 15 minutes until golden and bubbling.
- Let rest for 10 minutes before serving to allow the gratin to set.
Notes
Tips & Variations
- Dairy-free: Replace cream with full-fat coconut milk or cashew cream.
- Vegan: Use olive oil instead of butter and skip the cheese.
- Extra crunch: Add chopped pecans or walnuts for texture.
- More sweetness: Drizzle a small amount of maple syrup between layers.
- Herb variations: Sage or oregano work beautifully for a deeper, earthy flavor.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months, tightly wrapped.
- Reheat covered in the oven at 350°F (175°C) until warmed through.