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!
For THIS recipe, use self rising flour and work on a lightly floured surface of self rising flour.
In a saucepan, combine cream, whole milk, herbs you will use, Kosher salt, black pepper, and butter.
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.
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.
NOW stir 15 times but NO MORE.
Begin a layering process using overlapping potato rounds in the bottom of the braiser, covering the entire bottom of the dish.
Alternate sprinkling the potatoes with a grind of fresh nutmeg, Muenster cheese, and the cream and herb mixture.
Garnish with extra minced herbs or a sprinkle of paprika for color.
Begin the process again starting with another layer of the potatoes.
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.