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Savory Sweet Potato Cranberry Gratin

A creamy, savory twist on the classic sweet potato casserole, featuring layers of sliced sweet potatoes, Gruyère cheese, and tart dried cranberries baked to golden perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American, French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Gratin Base
  • 3 lbs sweet potatoes peeled and thinly sliced
  • 1.5 cups heavy whipping cream
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp nutmeg
Layers & Toppings
  • 1 cup Gruyère cheese grated
  • 0.5 cup dried cranberries
  • 0.25 cup parmesan cheese grated
  • 2 tbsp butter softened, for greasing

Equipment

  • Mandoline slicer or Chef's knife
  • 9x13 inch Baking Dish
  • Small saucepan
  • Cheese grater

Method
 

  1. Preheat oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with softened butter.
  2. In a saucepan, combine cream, minced garlic, thyme, salt, pepper, and nutmeg. Simmer gently for 5 minutes, then remove from heat.
  3. Layer half of the sweet potato slices in the baking dish. Top with half of the cranberries and half of the Gruyère cheese.
  4. Arrange the remaining sweet potatoes on top. Pour the warm cream mixture evenly over the potatoes.
  5. Sprinkle the remaining cranberries, remaining Gruyère, and Parmesan cheese over the top.
  6. Cover tightly with foil and bake for 30 minutes.
  7. Remove foil and bake for an additional 15-20 minutes until bubbling and golden brown.
  8. Let rest for 10-15 minutes before serving to allow sauce to set. Garnish with fresh thyme.

Notes

For even slicing, use a mandoline. If the top browns too quickly, tent loosely with foil during the final minutes.