Layered Vegetable Casserole

Alternate layers of zucchini, sweet potatoes and Yukon Gold potatoes for an easy, delicious holiday side

Serves 4–6

If you have a 9½-inch-by-2-inch cast-iron skillet, this delicious casserole will turn out extra crusty. Alternate layers of zucchini, sweet potatoes, and Yukon Gold or Red Bliss potatoes that have been thinly sliced using a mandolin or the slicing side of a standing cheese grater. This is the perfect side dish for just about anything.

2 tablespoons butter
1 tablespoon olive oil
1 medium sweet potato, peeled and thinly sliced
1 large baking potato, peeled and thinly sliced
2 medium zucchini, trimmed and thinly sliced
1½ cups grated Parmigiano-Reggiano cheese, divided
Salt and pepper, to taste

1. Preheat oven to 350°F. Place the cast-iron skillet over low heat and melt the butter. (If you do not have a cast-iron skillet, use a 9-inch baking dish.) Pour in the olive oil. Remove from the heat and begin making alternating layers of sweet potato, baking potato and zucchini. Between the layers, sprinkle 1/2 cup of the cheese, salt and pepper. Sprinkle the remaining cheese over the top layer.

2. Cover with foil and bake for 15 minutes. Uncover, and continue baking for about 15 minutes or until the top is browned and crispy. Serve hot, cut into wedges.

Recipe courtesy of Mary Ann Esposito