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.
Tillamook Extra Creamy Unsalted Butter, plus more for the skillet
(8-ounce) bag Tillamook Sharp Cheddar Shreds
large cloves garlic, finely grated
fresh thyme leaves
small butternut squash
medium sweet potato
medium waxy potato
Kosher salt, to taste
Freshly ground black pepper, to taste
In This Recipe
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.
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).
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.
Season with salt and pepper, then drizzle the butter mixture evenly over the vegetables. Top the vegetables with the remaining cheese.
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.