Potatoes, carrots, onions and butternut squash make up the vegetables in this rich, creamy cast iron skillet meal.
- 1 tablespoon olive oil
- 4 red bliss potatoes, sliced into coins, about 1/4-inch thick
- 2 carrots, sliced into 1/4-inch thick coins
- 1 large yellow onion, chopped
- 1/2 butternut squash, peeled and sliced into half-moons, about 1/4-inch thick
- 3 sprigs fresh thyme
- 5 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 1 1/2 cups vegetable broth
- 1/2 cup milk
- 1 cup shredded sharp white cheddar cheese
- 1 1/2 cups panko breadcrumbs
Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the vegetable broth and milk and cook until thickened. Stir in the cheddar.
Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.
*Recipe adapted from Scalloped Vegetable Casserole*