Creamy Sweet Potato and Muenster Gratin elevates the southern staple sweet potato to a new level of richness without added effort. It’s altogether creamy, cheesy, and, albeit savory, a comparable side dish to the classic Southern sweet potato casserole!

Serving two types of potato sides at your holiday gathering? In addition to this delicious Gratin, consider my Cheesy Mashed Potatoes, a make-ahead casserole that’s short on time but big on flavor!

Gather ’round, y’all, ’cause I’ve got a side dish that’ll knock your socks clean off. Picture this: the comfort of southern sweet potatoes blended with the elegance of a French gratin. I’m talkin’ creamy, cheesy, and utterly delicious. A potato bake so good it might just give your main course a run for its money. Get ready to tuck into some hearty Creamy Sweet Potato and Muenster Gratin because this recipe stands out with minimal effort, ensuring it’s a crowd-pleaser every time!

Creamy Sweet Potato and Muenster Gratin masterfully combines the homely feel of southern sweet potatoes with the opulence of a French gratin. Similarly, the southern sweet potato shines in this rustic Steak Salad with Mustard Vinaigrette. And this distinct Endive Gratin showcases the French style of baking a gratin recipe with cheese, garlic butter, and heavy cream.

Can All or Parts of This Gratin Be Made Ahead?

By preparing some or all components in advance, you can cut down on ‘day-of’ cooking stress!

• Sweet Potatoes – Peel, slice, and submerge the sweet potatoes up to a day in advance. Submerge and store the slices in a bowl of cold water in the refrigerator to prevent them from browning. When you’re ready to assemble the gratin, drain and pat them dry.
• Béchamel Sauce – The creamy béchamel sauce can be prepared a day or two ahead. After cooking, let it cool, and then store in an airtight container in the fridge. Before using, gently reheat it on the stovetop, stirring constantly until it reaches a pourable consistency.
• Cheese Preparation – Grate the Muenster cheese ahead of time and store it in a sealed container or zip-top bag in the refrigerator.
• Assembled Gratin – You can assemble the entire gratin (without baking) a day ahead. Just cover it tightly with plastic wrap or aluminum foil and refrigerate. On the day of serving, allow it to come to room temperature for about 30 minutes before baking as directed.

Step By Step Instructions

Make a Thin Béchamel

Step 1. Preheat the oven 400°F. Liberally grease a shallow enameled cast iron braiser with 1 tablespoon of salted or unsalted butter. (Image 1)

Step 2. In a saucepan, combine 3/4 cups cream, 3/4 cups whole milk, 2 tablespoons of whatever combination fresh herbs you will use, Kosher salt, black pepper, and remaining 3 tablespoons of butter. For the salt and pepper, I like to say, ‘to taste’ or ‘whatever your heart tells you.’ But if you need a definitive starting point, 1 teaspoon salt if using unsalted butter, and 1/2 teaspoon salt if using salted butter. Pepper is HALF the amount of salt you use. Simmer until butter melts and mixture is hot. Remove from heat but keep on the warm burner to continue steeping the flavors. (Image 2)

Prepare the Potatoes

Step 3. Peel 3 large sweet potatoes and remove black spots with a paring knife. Slice them 1/4 to 1/2-inch thick using a mandoline or, if unavailable, a sharp knife, ensuring thin slices. (Image 3)

Step 4. Rinse the slices and pat dry very well. Load into a bowl and transfer to a clean workspace along with the herbs you plan to use. (Image 4)

Assemble the Gratin

Step 5. Begin a layering process using overlapping potato rounds in the bottom of the braiser, covering the entire bottom of the dish. Depending on the circumference of your braiser, you can expect to build either 2 or 3 layers. The braiser I use measures 12-inches, so 3 large potatoes enable me 2 layers. (Image 5)

Step 6. Alternate sprinkling the potatoes with a portion of the nutmeg, some of the Muenster cheese, and the milk/butter/cream mixture. (Images 6 & 7) Begin the process again starting with another layer of the potatoes. (Image 8)

Step 7. Press down on the layers to completely submerge the potatoes in the cream mixture and top with additional cheese and a very small final grind of nutmeg. (Image 9)

Step 8. Cover with aluminum foil and bake for 30 minutes. Uncover and bake another 30-45 minutes until cream is absorbed and potatoes are browned. Let gratin cool slightly, then sprinkle with additional minced herbs if desired. Here, I have added torn rosemary leaves during the final 30 minutes of the bake, so be creative and think about the flavor you want to stand out. It needn’t be an herb, maybe it’s the nutmeg or simply the potatoes themselves. (Image 10)

How to Serve Sweet Potato and Muenster Gratin

The Creamy Sweet Potato and Muenster Gratin is a versatile side that can be paired with various main dishes and settings. Here are some ideas for serving it:

Pairings

• Holiday Gatherings – Place it alongside roast turkey, honey-glazed ham, or prime rib for a festive spread. The rich flavors make it a fitting accompaniment for special occasions.
• Barbecue – Serve the gratin with smoked meats like pulled pork, ribs, or brisket. Its creamy texture can be a delightful contrast to barbecued dishes’ smoky, charred flavors.
• Vegetarian Nights – Pair it with a refreshing green salad, roasted Brussels sprouts, or grilled asparagus for a hearty, vegetarian feast.

Presentation Tips

• Garnish with extra minced herbs or a sprinkle of paprika for color.
• Serve in individual ramekins for a personalized touch at dinner parties.
• If serving buffet-style, pair it with a decorative serving spoon and label the dish for guests to identify.

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