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Perfect Sweet Potato and Cranberry Gratin

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A comforting and crowd-pleasing sweet potato gratin with tart cranberries and warming spices, perfect for Thanksgiving or any holiday meal.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds or 900 grams), peeled and thinly sliced
  • 1 cup fresh cranberries (about 100 grams), frozen can be used without thawing
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 3 tablespoons (about 42 grams) unsalted butter, melted
  • 2 tablespoons packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (50 grams) freshly grated Parmesan cheese
  • 1 tablespoon fresh thyme, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice sweet potatoes about 1/8 inch (3 mm) thick. Use a mandoline slicer if available for uniform slices.
  3. In a bowl, whisk together heavy cream, whole milk, melted butter, brown sugar, cinnamon, nutmeg, garlic powder, salt, and black pepper until smooth.
  4. Lightly butter a 9×13-inch baking dish. Arrange half the sweet potato slices in an even layer.
  5. Pour half the cream mixture over the potatoes, then sprinkle half the Parmesan cheese evenly.
  6. Scatter the fresh cranberries evenly over the first layer.
  7. Add the remaining sweet potato slices, pour the rest of the cream sauce on top, and finish with the remaining Parmesan cheese and fresh thyme if using.
  8. Cover the gratin with aluminum foil to prevent the top from burning and place it in the oven.
  9. Bake for 40 minutes covered, then remove the foil and bake uncovered for another 15 minutes until the top is golden brown and bubbly.
  10. Let the gratin rest for 10 minutes before serving to allow the sauce to thicken and flavors to meld.

Notes

If the top browns too quickly, cover loosely with foil again. For extra crispiness, broil for 2 minutes at the end but watch carefully to avoid burning. Resting the gratin for 10 minutes before serving helps thicken the sauce and meld flavors. Frozen cranberries can be used without thawing. For a dairy-free version, substitute coconut cream and milk, coconut oil for butter, and vegan cheese or nutritional yeast for Parmesan.

Nutrition

Keywords: sweet potato gratin, cranberry gratin, Thanksgiving side dish, holiday recipes, creamy sweet potato, easy gratin

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