Scalloped Vegetable Casserole
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Olive Oil1 large
Yellow Onion (chopped)3 sprigs
Thyme (fresh)5 tbsps
Unsalted Butter1 cup
All-Purpose Flour1.5 cups
Chicken Broth1 cup
MilkDirections:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
Heat the olive oil in a large cast iron-skillet over medium high heat
4
Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes
5
Add the thyme springs, butter and some salt and pepper and let the butter melt
6
Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes
7
Slowly stir in the chicken broth and milk and cook until thickened
8
Stir in the Cheddar
9
Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes
10
Let rest for 10 minutes before serving