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Sweet Potato and Cranberry Gratin

Michelle
A creamy, cozy sweet potato gratin dotted with tart cranberries and finished with a golden, buttery parmesan crumb topping.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Servings 8

Equipment

  • Sharp chef’s knife or mandoline slicer
  • Cutting board
  • Large mixing bowl
  • Small saucepan
  • Whisk
  • 9x13-inch baking dish (or similar gratin dish)
  • Measuring cups and spoons
  • Foil
  • Oven mitts

Ingredients
  

  • 3 lbs sweet potatoes peeled and thinly sliced
  • 2 cups fresh or frozen cranberries
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 2 cloves garlic minced
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 1/2 cup grated parmesan cheese
  • 1/2 cup breadcrumbs panko or regular
  • 2 tbsp butter melted

Instructions
 

  • Preheat the oven to 190°C (375°F) and lightly butter a 9x13-inch baking dish.
  • Slice the sweet potatoes thinly (a mandoline makes this fast and even) and place them in a large bowl.
  • Add the cranberries to the bowl and gently toss so they’re evenly mixed through the slices.
  • In a small saucepan over low heat, warm the heavy cream and milk with the minced garlic, thyme, salt, pepper, and nutmeg until just steaming (don’t boil). Whisk well.
  • Pour the warm cream mixture over the sweet potato and cranberry mixture and gently toss to coat.
  • Layer everything into the baking dish, spreading it out evenly and pressing down lightly so the cream settles between layers.
  • Cover tightly with foil and bake for 40 minutes.
  • While it bakes, mix parmesan, breadcrumbs, and melted butter in a small bowl until the crumbs look evenly coated.
  • Remove foil, sprinkle the topping evenly over the gratin, and bake uncovered for 15 minutes more (or until golden and bubbling).
  • If you want extra browning, broil for 1–2 minutes at the end just watch closely.
  • Rest for 10 minutes before serving so the layers set nicely.

Notes

If using frozen cranberries, no need to thaw; just stir them in straight from frozen.
For extra-even cooking, keep slices thin and consistent (a mandoline helps).
Assemble ahead (without topping) up to 24 hours; add topping right before baking for best crunch.
Keyword Sweet Potato and Cranberry Gratin