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. GET THE RECIPE ►► https://f52.co/3CZBJB4

PREP TIME: 20 minutes
COOK TIME: 50 minutes
SERVES: 4-6

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


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