SCALLOPED VEGETABLE CASSEROLE

Scalloped Vegetable Casserole image

Provided by Nancy Fuller

Time 1h

Yield 4-6 servings

Number Of Ingredients 13

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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
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup milk
1 cup shredded sharp white Cheddar cheese
1 1/2 cups panko breadcrumbs

Steps:

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 chicken 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.