Sweet Potato & Cranberry Gratin
So last November I somehow ended up with way too many sweet potatoes (I blame that sale at the supermarket, honestly). My cousin was visiting, we’ve always loved cooking together, and she casually tossed in a bag of dried cranberries. “Try these together, trust me,” she said. And that’s how this Sweet Potato & Cranberry Gratin kind of fell into my lap—or should I say, onto my oven mitt. It’s the sort of dish that looks slightly peculiar while you’re throwing it together but ends up one of those cozy, surprise hits. Plus, the color! Seriously, it almost outshines my favorite tea towel (and that’s saying something—I once staged a mild intervention for myself over the tea towels).
Why You’ll Love This (And When I Actually Crave It)
I make this Sweet Potato & Cranberry Gratin when I want something comforting but can’t be faffed with fussy prep. My family goes mad for it—especially my partner, who usually “doesn’t do” fruit in savory dishes (still don’t get that, but here we are). I’ve found it works for potlucks, late fall dinners, or, okay, when I accidentally buy too many sweet potatoes again. Word to the wise: don’t be alarmed if someone asks for the recipe and then tweaks it beyond all recognition next time (looking at you, Jane!).
Also, I used to grumble about slicing up the potatoes by hand, but then I realized you can be a bit slapdash and it’ll still taste ace. Not everything has to look like it came form a fancy bistro, right?
What You’ll Need (With Some Possible Substitutions)
- 3 large-ish sweet potatoes, peeled (I’ve left the peels on once or twice, when I was feeling lazy—tastes earthy, but in a good way!)
- About 100g dried cranberries (fresh is too tart for me, but I’m sure someone’s nan swears by them; I’ve used raisins in a pinch and nobody revolted)
- 1/2 cup heavy cream (whole milk works if you don’t mind a lighter result—my grandmother insisted on using that UHT stuff once, can’t recommend!)
- 1/3 cup grated Gruyère cheese (honestly, regular cheddar is fine too, or that ‘fancy blend’ multipack)
- 1/2 teaspoon salt (I just grab a generous pinch, to be real)
- Cracked pepper—lots, unless you’re feeding a spice wimp
- 2 tablespoons melted butter (or olive oil if that’s what you’ve got)
- Optional: a sprinkle of chopped pecans on top (if you like a bit of crunch—walnuts do the trick, too)
How I Actually Put This Together
- Preheat your oven to about 375°F—I’m aware some ovens are more opinionated than others, so just aim for moderate heat. Butter a medium-ish casserole dish (mine’s like 9x9in, but honestly as long as it fits, you’re golden).
- Slice your sweet potatoes. I aim for about 1/4 inch, but sometimes the slices are a bit, erm, rustic. It doesn’t matter as much as the magazines say. Layer a bunch of them on the bottom of your dish.
- Scatter a handful of dried cranberries over the potatoes. This is where I usually sneak a few—sour and sweet together, yum.
- Grate over about half the cheese. (The official method is to make this an even layer but don’t knock yourself out. Clumps melt anyway!)
- Repeat the layers: potatoes, cranberries, cheese. Season each potato layer with salt and plenty of cracked pepper as you go.
- Mix your heavy cream with melted butter. Pour all over everything. Wiggle the dish a bit so it seeps in.
- Top with the last bit of cheese and (if you’re feeling posh) a sprinkle of pecans.
- Pop in the oven—cover with foil for the first 25 minutes. Then take off the foil for another 20-25 minutes so it gets a bit crispy and golden on top. If the edges look a bit too brown, just cover back up—honestly, I’ve burned the corners more than once and they still taste good.
- Let it sit 10 min before you serve it (or try to, sometimes we just dig in and scorch our tongues. Regret every time!).
Notes Worth Reading (Seriously, I Learned This The Hard Way)
- If you use thinner cream or milk, it’ll be less rich—sometimes that’s nice, especially if you’ve had a heavy main.
- I once tried a skimpy sprinkle of cheese—don’t bother, just pile it on. The more cheese the happier the crowd.
- Don’t stress if your sweet potatoes are different sizes; they all break down anyway. The first time I used the “wrong” variety it still disappeared in a flash.
- Tastes somehow better the next day (if there’s any left—never is in my house!), especially cold for breakfast. I said what I said.
Variations I’ve Dared to Try (And One Fail)
- Swapped in pumpkin for sweet potato once: good, but not as hug-in-a-bowl as the original.
- Added goat cheese instead of Gruyère: oh boy, that was lush! Bit tangier, though—I liked it, not everyone’s cup of tea.
- Tried dried apricots instead of cranberries—eh, they go a bit mushy, wouldn’t repeat unless desperate.
What If I Don’t Have… (Equipment Chat)
I usually grab my cheap mandoline for slicing but, honestly, a sharp knife and a bit of patience works just fine if you don’t have one. Don’t cut yourself, though (I once nearly did and learned that lesson real fast—band-aids in the kitchen drawer now always!). If you don’t have a casserole dish, do what I did at my aunt’s: use a big ovenproof skillet or even a loaf pan in a pinch. Whatever works.
How Long Does This Keep? (Be Real…)
Officially you can store leftovers in the fridge for three days, covered tight. But, and I say this with genuine regret, it never makes it past day one in my household—people seem to appear out of nowhere when this is around. If you want to reheat, use a low oven for a bit so it crisps back up (microwave works but makes it a bit soggy, not the end of the world).
What To Serve With (My Unfiltered Take)
Lately I like to serve this alongside something green—roasted Brussels or a peppery salad (I’ve got a good recipe for that here). Also, we’ve started having it as a brunch item, especially if someone’s brought over fancy smoked salmon. Is that weird? Maybe, but go with what makes your table happy, I say.
Pro Tips—AKA Don’t Be Me…
- I once tried to speed-slice super-thick potato rounds—they ended up half raw, half burnt. So, thinner is better, and worth the extra 3 minutes.
- If you pour the cream too soon before baking, the potatoes may turn a weird gray—so wait to do this last!
- Actually, I find it’s best not to overthink the order of layers. Just get them in—perfection is overrated.
Questions People Have Actually Asked (With My Honest Answers)
- Is this sweet or savory? Oh, definitely savory, but with sweet notes thanks to the cranberries and potato. More comforting than “desserty”—though my sister did drizzle maple syrup on hers once (not sure if that’s criminal or brilliant).
- Can I make this vegan? You can! Use coconut cream and vegan cheese—I’ve not tried, but heard from a mate it works nicely. Let me know if you take the plunge; I’m curious.
- What if my potatoes aren’t soft enough? Bake a bit longer, covered. Sometimes ovens are just stubborn (mine’s a right old thing sometimes). Or microwave for a couple minutes, then finish them in the oven.
- Where do you get your cranberries? I usually get mine at the local market, but any from a bulk bin or even supermarket bag will do. Sometimes I use ones from Nuts.com if I’m feeling a bit posh.
- Is this good for meal prep? I think so—leftovers are brilliant cold, and I’ve done a double tray for a potluck. Just watch it doesn’t get lost in your fridge behind the week-old lettuce (guilty).
Alright, that’s everything you’d ever want to know about my go-to Sweet Potato & Cranberry Gratin. Thanks for letting me ramble (I’m aware I do), and if you want to get a little fancier, peek at some pro ideas (though honestly, this version’s the ‘keeper’ for me).
Ingredients
- 2 lbs sweet potatoes, peeled and thinly sliced
- 1 cup fresh cranberries
- 1 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 2-quart baking dish with butter.
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2Layer half of the sweet potato slices evenly in the dish. Sprinkle with half of the cranberries, salt, pepper, and cinnamon.
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3Repeat with the remaining sweet potatoes and cranberries. Pour the heavy cream evenly over the layers.
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4Sprinkle Gruyère and Parmesan cheeses on top. Dot with remaining butter.
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5Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, until golden and bubbly.
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6Let the gratin cool for 10 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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