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Creamy Sweet Potato and Cranberry Gratin

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A comforting, crowd-pleasing Thanksgiving side dish featuring thinly sliced sweet potatoes, tart cranberries, and a creamy sauce, baked to golden perfection with a crunchy topping. Easy to prepare, adaptable for dietary needs, and sure to become a holiday favorite.

Ingredients

Scale
  • 2 1/2 lbs sweet potatoes, peeled and thinly sliced (about 4 medium-sized)
  • 1 cup fresh or frozen cranberries
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup heavy cream (or half-and-half)
  • 1/2 cup whole milk
  • 2 large eggs
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tablespoon flour (all-purpose or gluten-free blend)
  • 1 tablespoon brown sugar (optional)
  • Zest from 1 medium orange (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped pecans or walnuts (optional, for topping)
  • 1/4 cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (for topping)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Peel sweet potatoes and slice into 1/8-inch rounds. Keep slices uniform for even cooking.
  3. Rinse cranberries and pat dry. If using frozen, measure and set aside.
  4. In a large bowl, whisk together heavy cream, whole milk, eggs, sour cream or Greek yogurt, Parmesan cheese, flour, brown sugar (if using), orange zest, cinnamon, and nutmeg until smooth and slightly thick.
  5. Grease a 9×13-inch baking dish with melted butter.
  6. Arrange half of the sweet potato slices in overlapping layers in the dish. Scatter half the cranberries over, sprinkle with half the salt and pepper, and pour half the creamy sauce evenly over the layer.
  7. Repeat with remaining sweet potatoes and cranberries, then top with the rest of the sauce, salt, and pepper. Gently press everything down so the sauce coats all slices.
  8. For the topping (optional): In a small bowl, combine chopped pecans or walnuts, panko breadcrumbs, and melted butter. Sprinkle evenly over the gratin.
  9. Cover the baking dish loosely with foil and bake for 35 minutes.
  10. Remove foil and bake another 15-20 minutes, until the top is golden and the sauce is bubbling at the edges. Potatoes should be tender when pierced with a fork.
  11. Let the gratin cool for at least 10 minutes before serving to help it set.

Notes

For gluten-free, use almond flour or a gluten-free blend. For dairy-free, substitute oat milk and coconut cream. Let gratin rest before serving for best texture. Topping is optional but adds crunch. Can be made ahead and baked before serving. Swap cranberries for other fruits seasonally.

Nutrition

Keywords: sweet potato gratin, cranberry gratin, Thanksgiving side dish, creamy gratin, holiday recipes, comfort food, easy casserole, gluten-free option, dairy-free option

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