Scalloped Vegetable Casserole Recipe

Name: Scalloped Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat.
2
Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes.
3
Add the thyme springs, butter and some salt and pepper and let the butter melt.
4
Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes.
5
Slowly stir in the chicken broth and milk and cook until thickened.
6
Stir in the Cheddar.
7
Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes.
8
Let rest for 10 minutes before serving.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Scalloped Vegetable Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Vegetable Casserole

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