Prep Time
20 Min
Cook Time
50 Min
Serves
4-6
This savory Autumn Vegetable Tian with Tillamook Cheddar Shredded Cheese is an easy and delicious way to enjoy the season's harvest and impress anyone at the dinner table.
Ingredients
2 tablespoons Tillamook Extra Creamy Unsalted Butter, plus more for the skillet
1 (8-ounce) bag Tillamook Sharp Cheddar Shredded Cheese
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
Tools
9-10 inch oven safe skillet
Mandoline (optional)
Directions
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.
Behind every delicious tomato, potato or chunk of cheddar there is a farmer. And they need our help. That’s why we created All For Farmers, a coalition of brands and food lovers to support farmers in need. Learn more about how you can help support the future of farming.
