Description
A stunning layered gratin of sweet potato, butternut squash, and carrot, baked in a savory cream sauce and finished with a golden crust—then drizzled with a sweet-tart cranberry-honey glaze for an unforgettable side dish.
Ingredients
2 medium sweet potatoes, peeled and thinly sliced
1 small butternut squash, peeled and thinly sliced
3 large carrots, peeled and thinly sliced
1½ cups heavy cream
2 cloves garlic, minced
1 tsp fresh thyme leaves
½ tsp ground nutmeg
1 tsp salt
½ tsp black pepper
1 cup shredded Gruyère cheese
½ cup fresh or frozen cranberries
3 tbsp honey
1 tbsp unsalted butter
1 tbsp lemon juice
Fresh thyme or rosemary, for garnish
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
2. In a saucepan, warm the heavy cream with minced garlic, thyme, nutmeg, salt, and pepper over low heat for 3–4 minutes. Do not boil. Remove from heat.
3. Layer one-third of the sweet potato slices in the bottom of the baking dish, overlapping slightly. Pour a third of the cream mixture over the top.
4. Add a layer of butternut squash slices and pour another third of the cream mixture over them.
5. Top with a layer of carrot slices and pour the remaining cream over everything.
6. Sprinkle shredded Gruyère evenly over the top layer.
7. Cover tightly with foil and bake for 40 minutes.
8. Remove foil and bake for an additional 20–25 minutes, until the top is golden and the vegetables are fork-tender.
9. While the gratin bakes, make the cranberry-honey drizzle: combine cranberries, honey, butter, and lemon juice in a small saucepan. Cook over medium heat for 6–8 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly. Set aside.
10. Remove gratin from oven and let rest 10 minutes. Drizzle cranberry-honey sauce over the top, garnish with fresh thyme, and serve warm.
Notes
Slice vegetables as thin and uniform as possible (ideally 1/8 inch) for even cooking—a mandoline works great.
Gruyère can be swapped with fontina or sharp white cheddar.
The cranberry-honey drizzle can be made up to 3 days ahead and refrigerated.
This dish pairs beautifully with roasted turkey, chicken, or a holiday ham.
Leftovers reheat well in a 325°F oven covered with foil for 15 minutes.
- Prep Time: 25 mins
- Cook Time: 65 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American