Scalloped Vegetable Casserole

Total Time:
1 hr 20 min
Prep:
20 min
Inactive:
30 min
Cook:
30 min

Yield:
4-6 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe.
  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    GiadaDeLaurentiis_TomatoVegetableCasserole_H2

    Not what you're looking for? Try:

    Tomato Vegetable Casserole

    Recipe courtesy of Giada De Laurentiis