Ingredients:
2 tablespoonsTillamook Extra Creamy Unsalted Butter, plus more for the skillet
1 (8-ounce) bag Tillamook Sharp Cheddar Shreds
2 large cloves garlic, finely grated
2 teaspoonsfresh 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
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.