Print

Crispy Sweet Potato and Cranberry Gratin

crispy sweet potato and cranberry gratin - featured image
Print Recipe

A festive and easy-to-make Thanksgiving side dish featuring layers of tender sweet potatoes, tart cranberries, and a crispy, cheesy breadcrumb topping infused with rosemary.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds / 900g), peeled and thinly sliced
  • 1 cup fresh cranberries (100g)
  • 4 tablespoons unsalted butter (60g), melted
  • 1 cup panko breadcrumbs (100g)
  • 1 cup grated sharp cheddar cheese (100g)
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream (240ml)
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons brown sugar

Instructions

  1. Preheat your oven to 375°F (190°C) and grease your 9×13 inch baking dish with butter or non-stick spray.
  2. Peel and slice the sweet potatoes into 1/8-inch (about 3 mm) thick rounds using a mandoline slicer or sharp knife.
  3. In a medium bowl, whisk together heavy cream, minced garlic, salt, pepper, and brown sugar until combined.
  4. Layer the gratin by arranging a single layer of sweet potato slices on the bottom of the greased dish, slightly overlapping them. Sprinkle about one-third of the cranberries evenly over the sweet potatoes. Pour a few tablespoons of the cream mixture over this layer to moisten it. Repeat layering two more times until all sweet potatoes and cranberries are used, finishing with a layer of sweet potatoes on top.
  5. In a small bowl, combine panko breadcrumbs, grated cheddar cheese, finely chopped rosemary, and melted butter. Stir until the crumbs are evenly coated.
  6. Sprinkle the breadcrumb mixture evenly over the top layer of sweet potatoes and press down gently with a spoon to help it stick.
  7. Bake uncovered for 45-55 minutes until the top is golden and crispy and the sweet potatoes are tender when pierced with a fork. Check at 30 minutes and tent with foil if the topping browns too quickly.
  8. Let the gratin rest for about 10 minutes before serving to allow the cream to set.

Notes

Use a mandoline slicer for even sweet potato slices to ensure uniform cooking. Tent with foil if the breadcrumb topping browns too quickly. Fresh rosemary is preferred but dried can be used. For dairy-free or vegan versions, substitute cream with coconut milk, use vegan butter and plant-based cheese, and swap panko for gluten-free breadcrumbs if needed. Resting the gratin after baking helps it set and makes slicing easier.

Nutrition

Keywords: sweet potato gratin, cranberry gratin, Thanksgiving side dish, holiday recipe, crispy gratin, cheesy sweet potatoes

Find it online: https://yumnode.com/crispy-sweet-potato-and-cranberry-gratin-easy-thanksgiving-recipe-to-impress/