Sweet Potato & Cranberry Gratin: Easy Christmas Side Dish

Sweet Potato & Cranberry Gratin is the holiday side I make when I want something cozy, colorful, and impossible to mess up. If your menu is still up in the air, or you just want a fresh twist that still feels classic, this one hits the mark. It’s creamy, a little tangy, a little sweet, and it looks gorgeous on the table. You can even make it ahead so you’re not stressed on the big day. For more planning help, I’ve also got a full list of ideas here: Thanksgiving and Christmas side dishes. Ready to bake something that gets real cheers?

What Makes This a Perfect Thanksgiving and Christmas Side Dish

The magic of this dish is how it balances flavors and texture without any tricky techniques. You get the natural sweetness of tender sweet potatoes, a pop of tart cranberries, and a creamy layer that ties everything together. It pairs with almost anything on the table and honestly looks like you worked harder than you did. The baked top gets lightly golden and the cranberries turn jammy in the oven, which feels extra festive. Plus, Sweet Potato & Cranberry Gratin brings bright color to a plate full of beige sides, and that’s a small win that matters during holiday meals.

It also scales beautifully. You can double it for a big crowd or do a half batch for a cozy dinner. And if you’re juggling oven space, it reheats like a champ. This is the kind of reliable recipe you come back to year after year.

Ingredients You’ll Need for Sweet Potato and Cranberry Gratin

Fresh Ingredients

• 3 medium sweet potatoes, peeled and thinly sliced
• 1 heaping cup fresh or frozen cranberries
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 orange, zested and juiced
• Fresh thyme or rosemary, chopped

Pantry and Dairy

• 1 cup heavy cream or half and half
• 1/3 cup chicken or vegetable broth
• 2 tablespoons maple syrup or honey
• 1/2 teaspoon ground cinnamon
• Pinch of nutmeg
• Salt and black pepper
• 2 tablespoons butter, plus more for greasing
• Optional: 1/2 cup grated Parmesan or crumbled goat cheese

Note: The orange and maple are the secret to that cozy, holiday flavor pop. Don’t skip the zest.

Step-by-Step Instructions: How to Make Sweet Potato and Cranberry Gratin

1. Preheat the oven to 375°F. Grease a medium baking dish with butter.
2. Whisk the sauce: In a bowl, stir together cream, broth, maple syrup, orange zest, 1 tablespoon orange juice, cinnamon, nutmeg, garlic, salt, and pepper. Taste and adjust. It should taste a little salty since it will season all the layers.
3. Layer one: Spread half the sliced sweet potatoes in the dish. Scatter half the onions and half the cranberries over the top. Drizzle with half the sauce.
4. Layer two: Repeat with the remaining sweet potatoes, onions, and cranberries. Pour on the rest of the sauce. Sprinkle chopped thyme or rosemary.
5. Top it off: Dot with butter. If using cheese, sprinkle Parmesan on top or tuck crumbled goat cheese between layers for creamy pockets.
6. Cover and bake: Cover the dish with foil and bake for 35 minutes. Uncover and bake 20 to 25 more minutes until the potatoes are tender and the top is lightly golden.
7. Rest and serve: Let it sit for 10 minutes so the sauce sets. Garnish with more herbs and a quick crack of pepper.

How do you know it’s done? A knife should slide into the potatoes with almost no resistance, and you should see small, lazy bubbles around the edges.

Tips for the Best Sweet Potato Gratin Every Time

Texture Tips

Slice the sweet potatoes thin and even. Aim for about 1/8 inch thick. If they’re too thick, the top browns before the center cooks through. A sharp knife is fine, but a mandoline gives you perfect slices fast.

Rest after baking. Like lasagna, this settles as it cools a bit. The sauce thickens and the layers hold together nicely on the plate.

Flavor Tips

Season the cream well. A bland sauce means a bland gratin. Taste it before pouring it over the layers. You want a nice balance of salty, sweet, and citrus.

Use fresh herbs if possible. Thyme and rosemary love sweet potatoes. Even a tiny bit of chopped sage can be wonderful. And if you like a little heat, add a pinch of red pepper flakes.

Finally, Sweet Potato & Cranberry Gratin gets extra cozy with a small drizzle of warm maple syrup right before serving. Just a little bit. It makes the cranberries sing.

Variations: Sweet, Savory, and Holiday-Inspired Twists

Want it sweeter? Increase the maple to 3 tablespoons and add a handful of golden raisins. For a savory lean, skip the cinnamon and swap in smoked paprika and black pepper. If your crowd loves cheese, go half Parmesan and half Gruyère for a richer, slightly nutty finish. Or try tangy goat cheese for creamy pockets and a bright contrast.

If cranberries feel too tart for your people, mix them with chopped dried cranberries so you get a mix of textures and gentle sweetness. You can also add chopped pecans between layers for crunch. If you’re a fan of classic glazed flavors, this tastes amazing alongside candied sweet potatoes so guests can choose their favorite style.

For a weeknight vibe after the holidays, fold in leftover shredded turkey and turn it into a full meal. I’ve also layered in sautéed kale for color and extra veggies. Sweet Potato & Cranberry Gratin is flexible, and that’s why I love it.

Make-Ahead and Meal Prep Instructions

This is a great make-ahead dish. Assemble it fully up to one day in advance, cover tightly, and refrigerate. Add five to ten minutes to the bake time if you’re baking straight from the fridge. Or bake it the day before, cool, cover, and reheat covered at 325°F for 20 to 25 minutes.

If oven space is tight, you can par-bake it covered for 25 minutes earlier in the day, then finish uncovered before dinner. The flavors deepen and the texture actually improves a bit with time, which means less last-minute stress for you.

Best Pairings for Thanksgiving and Christmas

This gratin loves roasted turkey, glazed ham, and herb-roasted chicken. It’s also great with simple green sides like sautéed green beans or a crisp salad. If you want a fresh option to balance the creaminess, serve it with a bright roasted sweet potato goat cheese salad on the side.

For condiments, try extra orange zest at the table and a dish of cranberry sauce. A pinch of flaky salt on top at the last minute makes the flavors pop.

Storage, Freezing, and Reheating

Store leftovers covered in the fridge for up to 4 days. Reheat individual portions in the microwave or cover and rewarm in the oven at 325°F until hot. Add a splash of cream if it looks dry.

To freeze, bake fully and cool completely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight. Reheat covered at 325°F until warmed through. The texture holds up surprisingly well, which is another reason Sweet Potato & Cranberry Gratin is a holiday favorite for me.

Common Mistakes to Avoid

Don’t undersalt the cream mixture. It seasons the whole dish. Don’t slice the potatoes too thick or they’ll stay firm in the center. Don’t skip the rest after baking, or the slices will slide around when you serve.

And don’t drown it in cheese. A little is lovely, but too much can hide the cranberry and orange flavors that make this special.

Tools and Equipment You’ll Need

You don’t need much. A good knife or mandoline for slicing, a mixing bowl for the sauce, and a 2 to 2.5 quart baking dish. Foil for the first part of the bake helps the potatoes steam and soften. A small whisk helps bring the sauce together fast.

If you use a mandoline, be careful and use the guard. Even slices are great. Intact fingertips are better.

More Holiday Side Dishes You’ll Love

If your table needs another easy winner, go for a bright green vegetable or a simple cornbread. A citrusy salad keeps things fresh, and a warm bread basket makes everyone happy. If you’re building a themed menu, pair this with a classic gravy and roasted carrots with a honey drizzle. Sweet Potato & Cranberry Gratin fits with both classic and modern plates, which is why it’s in my regular rotation.

Common Questions

Can I use canned cranberry sauce? I don’t recommend it. Fresh or frozen whole cranberries give the best texture and tart pop.

Can I swap the cream? Yes. Half and half works, or use a mix of milk and a tablespoon of melted butter. For dairy-light, try evaporated milk plus a dash of broth.

What if I don’t have orange? Lemon zest and a bit of juice work. You can also skip citrus and add a splash of apple cider for brightness.

How do I make it nut-free and kid-friendly? Skip nuts and reduce cranberries slightly. Add a little extra maple to soften the tartness.

Can I assemble in a slow cooker? You can layer it and cook on low for 3 to 4 hours, but the oven gives a nicer top and better texture.

A cozy sendoff for your holiday table

We all want that one side dish that tastes like the holidays without feeling fussy. Sweet Potato & Cranberry Gratin is mine. It’s pretty, forgiving, and delivers big flavor with simple steps. If you’re exploring more ideas, I also love the twist in this Butternut Squash and Cranberry Gratin for a change of pace. Now grab your baking dish and let your kitchen smell like the season.