Maple Cranberry Sweet Potato Gratin

Maple Cranberry Sweet Potato Gratin is the kind of dish that instantly feels cozy, elegant, and welcoming all at once. At first glance, it looks rich and comforting. However, once you taste it, the balance of creamy sweet potatoes, tart cranberries, and subtle maple warmth truly stands out. Because the flavors are layered rather than heavy, this gratin feels indulgent without being overwhelming.

Sweet potatoes bring natural sweetness and a silky texture, while cranberries add brightness and contrast in every bite. Meanwhile, the creamy sauce ties everything together, creating a dish that bakes up golden, bubbling, and beautifully sliceable. As it rests, the layers settle into a soft yet structured texture that looks just as good as it tastes.

Gratins have long been a staple in European cooking, traditionally made with thinly sliced vegetables and cream. Over time, variations like this one have evolved to include seasonal ingredients. As a result, this version feels both timeless and modern, making it perfect for holidays, dinner parties, or elevated weeknight meals.

Recipe Yield: 6 servings

INGREDIENTS

1½ lb sweet potatoes, peeled and thinly sliced
1 cup fresh cranberries
¾ cup Gruyère cheese, freshly grated
¼ cup Parmesan cheese, finely grated
1 cup heavy cream
½ cup whole milk
2 tbsp unsalted butter
2 tbsp pure maple syrup
1 tsp fresh thyme leaves
¾ tsp sea salt
½ tsp black pepper
¼ tsp ground nutmeg

INSTRUCTIONS

1. Prepare the oven and dish:
Preheat oven to 375°F. Meanwhile, generously butter an 8×8-inch baking dish, ensuring all sides are coated to prevent sticking.

2. Build the cream base:
In a saucepan over medium heat, combine cream, milk, butter, maple syrup, thyme, salt, pepper, and nutmeg. Stir gently and heat until just warm, not boiling. Remove from heat.

3. Assemble the gratin:
Arrange half of the sweet potato slices evenly in the dish. Then scatter half of the cranberries over the top. Pour half of the cream mixture evenly over the layers.

4. Add cheese and repeat:
Sprinkle half of the Gruyère and Parmesan evenly. Layer remaining sweet potatoes, cranberries, cream mixture, and finish with remaining cheese.

5. Bake until tender:
Cover the dish loosely with a sheet of parchment paper laid directly over the surface, gently tucking the edges just inside the rim. Bake for 40 minutes. Remove the parchment and continue baking 20–25 minutes, until bubbling and golden.

6. Rest before serving:
Allow the gratin to rest for 10–15 minutes before slicing, which helps the layers set beautifully.

Helpful Tips to Perfect This Recipe

• Slice for success: Thin, even slices ensure the sweet potatoes cook evenly and absorb the creamy maple sauce perfectly.
• Balance the sweetness: Because cranberries are naturally tart, the maple syrup gently balances the flavor without overpowering the dish.
• Let it rest: Resting time allows the gratin to firm up, making clean slices easier and enhancing the final texture.