KANSAS CITY, Mo. — FOX4’s Nick Vasos and Chef Bryant Wigger from Plate Italiano Moderno whip up a sweet potato gratin recipe perfect for Thanksgiving.


  • 2 tbl butter
  • 5 medium sweet potatoes peeled.
  • 1 ½ cup heavy cream
  • 2 cup parmesan cheese
  • 4 garlic cloves crushes
  • 1 Tbl Thyme leaves
  • ¼ tsp black pepper
  • 3 tsp kosher salt
  • 1 pinch nutmeg


Preheat oven to 350°F. Grease bottom of a 10-inch baking dish with butter. Using a mandoline, thinly slice sweet potatoes. Place stacks of sweet potato slices on their sides in prepared pan, fanning slightly.

Put 1 tbl butter and garlic in a pot on medium heat until the garlic starts to brown.  Add the cream, thyme, pepper, nutmeg, and salt to a boil. Reduce heat to medium-low; simmer, stirring often, about 15 minutes.

Whisk in half parmesan cheese then pour cream mixture over potatoes shingled in the pan. Sprinkle with rest of the parmesan cheese and remaining 1 teaspoon salt. Cover tightly with aluminum foil.

Bake in preheated oven until potatoes are tender and easily pierced with a knife, 50 to 55 minutes. Remove foil, and bake until top begins to brown, about 15 minutes. Remove from oven; let cool 10 minutes. Garnish with additional thyme leaves and serve.