Autumn Vegetable Tian With Cheddar

September 16, 2021
1 Rating
Photo by Julia Gartland
Test Kitchen Notes

A bubbly, cheesy riff on the classic Provençal casserole: Here, the more typical warm-weather veggies are swapped for cozy fall produce, topped with Tillamook Sharp Cheddar Shreds, and baked in a skillet instead of a tian (also the name for the earthenware vessel the dish is traditionally baked in). Perfect as a holiday side dish or even a vegetarian main, this autumnal tian comes together in just over an hour, most of which is totally hands-off time in the oven.

This recipe is featured in the All For Farmers Market, created in partnership with Tillamook. —The Editors

Watch This Recipe
Autumn Vegetable Tian With Cheddar
  • Prep time 20 minutes
  • Cook time 50 minutes
  • Serves 4 to 6
  • 2 tablespoons Tillamook Extra Creamy Unsalted Butter, plus more for the skillet
  • 1 (8-ounce) bag Tillamook Sharp Cheddar Shreds
  • 2 large cloves garlic, finely grated
  • 2 teaspoons fresh thyme leaves
  • 1/2 small butternut squash
  • 1 medium sweet potato
  • 1 medium waxy potato
  • 1 large parsnip
  • 1 large carrot
  • 2 small beets
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
In This Recipe
  1. Preheat the oven to 375°F. Butter a 9- or 10-inch oven-safe skillet. Sprinkle the bottom of the skillet with about ½ cup of the cheddar.
  2. In a small bowl, combine the butter, garlic, and thyme leaves. Cover and heat in the microwave until the butter is melted (you can also do this in a small saucepan).
  3. Peel and thinly slice (about ⅛ inch) all of the vegetables using a mandoline or sharp knife. Layer the vegetable slices tightly, in concentric circles, until the skillet is full.
  4. Season with salt and pepper, then drizzle the butter mixture evenly over the vegetables. Top the vegetables with the remaining cheese.
  5. Cover the skillet with foil and cook until the vegetables are tender, about 35 minutes. Remove the foil and continue to cook until the cheese is lightly browned, about 15 minutes. Let cool slightly before serving.

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1 Review

Creativenumbers October 19, 2021
Tried it last night. The thyme butter taste was just perfect. I didn't have fresh thyme so I used dried. Worked very well. I just had to leave the dish in the oven double the time until the veggies cooked trough.