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Sweet Potato Cranberry Gratin

A delicious and creamy sweet potato gratin featuring tart cranberries, perfect for holidays or cozy dinners.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes, thinly sliced For easier slicing, refrigerate before cutting.
  • 1 cup fresh or frozen cranberries
  • 1 cup heavy cream Can substitute with half-and-half or whole milk.
  • 1/2 cup grated Parmesan cheese Can be replaced with nutritional yeast for a vegan option.
  • 2 tablespoons butter Can use vegan butter.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme (optional) Adds aromatic quality.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a greased baking dish, layer half of the sweet potato slices.
  3. Sprinkle half of the cranberries over the sweet potatoes.
  4. In a bowl, mix the heavy cream, Parmesan cheese, salt, pepper, garlic powder, and thyme.
  5. Pour half of this mixture over the layer in the baking dish.
  6. Repeat the layers with the remaining sweet potatoes, cranberries, and cream mixture.
  7. Dot the top with butter.
Baking
  1. Cover the dish with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 20-25 minutes or until the top is bubbly and golden.
  3. Let it cool for a few minutes before serving.

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat at 350°F (175°C) covered with foil for 15-20 minutes. Avoid freezing as it may affect texture.