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Creamy Sweet Potato and Cranberry Gratin

creamy sweet potato and cranberry gratin - featured image
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A festive, gourmet Thanksgiving side featuring layers of tender sweet potatoes, tart cranberries, and a rich, creamy sauce, baked until golden and bubbling. This easy gratin is a crowd-pleaser and perfect for holiday gatherings or cozy weeknights.

Ingredients

Scale
  • 2 1/2 lbs sweet potatoes, peeled and thinly sliced (about 1/8 inch)
  • 1 cup fresh cranberries (can use frozen, do not thaw)
  • 1 1/2 cups heavy cream (or coconut cream for dairy-free)
  • 1/2 cup whole milk (or almond/oat milk for lighter version)
  • 3 tbsp unsalted butter, melted (or vegan butter)
  • 1/4 cup brown sugar (or coconut sugar)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper (optional)
  • 1/2 cup grated parmesan cheese (omit or use vegan parmesan for dairy-free)
  • 1/3 cup chopped pecans (optional, or substitute walnuts or pumpkin seeds)

Instructions

  1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch casserole dish, making sure to coat all corners.
  2. Peel and slice sweet potatoes into 1/8-inch rounds using a mandoline slicer or sharp knife. Set aside.
  3. In a large mixing bowl, whisk together heavy cream, milk, brown sugar, cinnamon, nutmeg, salt, and pepper until smooth.
  4. Arrange a layer of sweet potato slices in the bottom of the casserole dish, overlapping slightly. Scatter a handful of cranberries and drizzle about 1 tbsp melted butter over the potatoes. Repeat layers until all ingredients are used (usually 3 layers).
  5. Slowly pour the cream mixture over the layered sweet potatoes and cranberries. Gently shake the dish to distribute the sauce.
  6. Sprinkle grated parmesan cheese and chopped pecans over the top.
  7. Cover the dish tightly with aluminum foil and bake for 35 minutes.
  8. Remove foil and bake for another 18–22 minutes, until the top is golden and bubbling and potatoes are fork-tender.
  9. Let the gratin rest for at least 10 minutes before serving to allow the sauce to thicken.
  10. Slice and serve hot, garnished with fresh cranberries and chopped herbs if desired.

Notes

Slice sweet potatoes evenly for best texture. Resting after baking is crucial for a creamy, non-runny gratin. For vegan or nut-free versions, substitute as needed. Can be made ahead and refrigerated before baking. If using dried cranberries, reduce sugar by half. For gluten-free, check cheese and spice labels for additives.

Nutrition

Keywords: sweet potato gratin, Thanksgiving side, cranberry casserole, holiday recipe, creamy gratin, vegetarian, gluten-free, easy casserole, festive side dish

Find it online: https://norasfoods.com/creamy-sweet-potato-and-cranberry-gratin-recipe-easy-gourmet-thanksgiving-side/