Bake

Autumn Vegetable Tian With Cheddar

September 16, 2021
4.3
6 Ratings
Photo by Julia Gartland
  • Prep time 20 minutes
  • Cook time 50 minutes
  • Serves 4 to 6
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
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

  • Baguette & Beurre
    Baguette & Beurre
  • Taylor Stanton
    Taylor Stanton
  • cosmiccook
    cosmiccook
  • Creativenumbers
    Creativenumbers

5 Reviews

cosmiccook November 16, 2022
Well after fighting w the mandolin, its more or less in the oven. 1/8 is WAY too thin to stand up as photo depicts--which are thicker than 1/8 inch. I also added veg stock since we're trying to reduce our butter intake for weekday meals. Used coastal cheddar as that's what I have on hand. I agree w Baguette & --did anyone at 52 test kitchen, well test the recipe?
 
Baguette &. November 20, 2021
Surprised — perhaps I shouldn’t be — and dismayed at the commercial nature of this recipe. Tillamook may make decent butter and cheese but it’s just butter and cheddar — the brand isn’t integral to the recipe and shouldn’t be specified in the list of ingredients . I don’t come to this site for sponsored content. It’s a turnoff.
 
Girlfromipanema December 7, 2021
This is how they make money and pay their staff
 
Taylor S. October 31, 2021
My best friend and I cooked this today on a chilly fall day (alongside risotto) - AMAZING! It's so simple but the sharp cheese, soft earthy veggies, and herb infused butter blend well together.
 
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.