Sweet Potato & Cranberry Gratin Recipe – Festive Holiday Side Dish Idea
This sweet potato & cranberry gratin is a warm, comforting dish perfect for the holiday season. With tender sweet potatoes layered with tart cranberries and baked in a creamy sauce until golden, it’s a festive side dish that pairs beautifully with turkey, ham, or any holiday centerpiece.
Equipment
- Mandoline slicer or sharp knife
- Mixing bowls
- Whisk
- Baking dish (9x13 recommended)
- Aluminum foil
- Oven
Ingredients
- 3 large sweet potatoes, peeled and thinly sliced
- 1 cup fresh or frozen cranberries (sweetened slightly with honey or maple syrup)
- 1 ½ cups heavy cream (or coconut cream for vegan option)
- 1 cup shredded Gruyère or Parmesan cheese (optional)
- 2 garlic cloves, minced
- 1 tbsp fresh thyme or rosemary, chopped
- 2 tbsp butter (or olive oil for lighter version)
- Salt & pepper to taste
- Optional garnish: chopped pecans or walnuts, fresh parsley
Instructions
- Preheat Oven: Set oven to 375°F (190°C).
- Prepare Cream Mixture: Whisk cream, garlic, herbs, salt, and pepper in a bowl. Taste and adjust seasoning.
- Layer Gratin: Grease baking dish. Arrange a layer of sweet potatoes, sprinkle cranberries, and pour cream mixture. Repeat until all ingredients are used. Top with cheese if desired.
- Bake Covered: Cover with foil and bake for 30 minutes.
- Bake Uncovered: Remove foil and bake for 15–20 minutes until golden and bubbling.
- Rest & Garnish: Let gratin rest for 5 minutes. Garnish with nuts or herbs before serving.
Notes
- Sweeten cranberries lightly to balance tartness.
- Use a mandoline for even potato slices.
- Cover during initial bake to prevent dryness.
- Add caramelized onions for extra depth.
- Vegan option: substitute coconut cream and dairy-free cheese.
- Gluten-free option: thicken sauce with cornstarch instead of flour.