If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Comfort food never tasted so good. Summer grilling in one pan with this dish. Grill for 1 hour in a round dish with high sides. Or bake at 375.
I made thyme the background flavor for my root veggie casserole. Combined with a strong dose of black pepper, it mixes beautifully with the textures of the sliced veggies. It will compliment the flavors of the potatoes and bring a little life to the Swiss Chard layered throughout the dish. If you can’t find fresh thyme or don’t want to spend the time or money, dried will do fine but decrease the amount slightly so its not to strong for the taste —Canned Time
6 - 8
medium size Red Potatoes
large Sweet Potato
cup Sliced Carrot *about 1/8 inch thick
medium White Onion
2 - 3
Swiss Chard leaves - devained
cup fresh Thyme leaves
1/4 - 1/2
cups Walnut Oil
teaspoon Garlic Powder
teaspoon Sea Salt
teaspoon Red Pepper Flakes
teaspoon Ground Black Pepper
- I baked this dish in a spring form pan which allows it to be packed full but still make a nice presentation on the table. Any deep baking dish will do of course as long as it has sides at least 2 1/2 - 3 inches high on the sides. The dish improves with a little age, 3 - 4 days in the fridge is fine and just adds to the sturdy texture of the layers. Don't like chard or carrots? Substitute any number of sliced vegetables in this. Do watch for veggies with a high water content as they will dilute your seasonings and make the form more mushy for unmolding the casserole. Have fun and make it your own classic dinner dish!
- Slice Potatoes, Carrots and Onions to 1/8 inch thick. Rinse well and set aside to dry well.
- Mix the Thyme leaves, garlic, salt, and peppers together in a small bowl. You will need a basting brush to apply the oil to the layers.
- Brush the bottom of your pan with a thin coating of the oil mix.
- Make your first layer with Red Potatoes, overlapping some but just covering the bottom of the pan.
- Sprinkle this first layer with a few of the sliced onion rings. Add your next layer in the same manner.
- I used Sweet Potato next, then brushed on a little more of the oil mix.
- Next arrange a layer of Chard leaves. These wont be flat like the other layers but just try to cover most of the previous layers with the leaves.
- Then a layer of Carrot slices. Another layer of Red Potato. Brush with the oil. Sprinkle on some Onion. A layer of Sweet Potato. A layer of Swiss Chard. Some oil. And your final layer should be Red Potato again brushed with the last amount of your oil mixture.
- Place some foil over the top of your final layer. Press down on the top to flatten and press the layers together firmly. Leave the foil on top while it bakes. Bake covered 375 degrees for 1 hour.
- Remove the foil and then bake for another 10 minutes to brown the top layer. Remove the pan from the oven and let it stand / cool for up to 30 minutes. If you use a spring form pan, be sure to let the dish cool for up to 1 hour before removing the sides so the dish can set up firmly.
- Store in the fridge for up to 1 week.
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish