Potato-Veggie Skillet Bake

This summer, I learned something rather shocking, something that went against everything I had heard up to that point. During our family trip to New England, we spent some time at Sage's aunt's home, where I discovered she uses soap on her cast iron. I know, crazy, right? All I've ever heard is soap + cast iron = ruined pan. But Aunt Roxann has been using her large collection of cast iron cookware daily and washing them with soap for over 25 years with no problems.

Now I'm not a germaphobe, by any means, but there was always something that just skeeved me out about not being able to wash my cast iron skillet with soap, and so I rarely used it. I'm sure cast iron purists would shudder at the thought, but I've actually found many articles/websites that agree a quick wash with a little mild dishsoap and water won't hurt well seasoned cast iron. With this information, I now use my pan all the time.

A few weeks ago, I was at a loss for what to make for dinner. I was thinking something with the ease of a frittata, where I could toss a bunch of veggies in a pan, saute, add some eggs and throw the whole thing in the oven. Only Beckett and Sage had already had eggs for breakfast. And what I was really in the mood for some kind of comfort food like cottage pie or pot pie, minus the meat. This was my compromise. We enjoyed it so much, I've been looking forward to making it again.

The great thing about this is you could use up any vegetables you have on hand. (I'm dreaming up a very Autumn inspired version with sweet potatoes instead of Russets, maybe winter squash, or even brussel sprouts or apple maple chicken sausage.) If you aren't as crazy about thyme as I am, sub out the spice with whatever you prefer, or even go with just salt and pepper as I did the first time I made it. I think this is hearty enough to be a meatless entree, but you could also serve it along side your protein of choice, or easily add chicken or turkey to it.

Potato-Veggie Skillet Bake

2 medium baking potatoes, unpeeled and thinly sliced (roughly 1/4-1/8" thick)

1 tbsp olive oil

2 carrots, sliced

2 celery ribs, diced

1/2 small onion, chopped

4 oz. button mushrooms

3 cups broccoli florets

3 cloves garlic, minced

1/2 cup frozen corn

kosher salt and fresh ground pepper

1 tsp dried thyme

1 tbsp unbleached all-purpose flour

3/4 cup vegetable stock

3/4 cup shredded 2% sharp cheddar

Preheat oven to 375. (Since I keep my cast iron in the oven, I leave it in there to preheat as well.)

Using a steamer insert, steam potatoes over boiling water for 10 minutes. Carefully remove basket from over top water, and set aside, allowing to potatoes to cool slightly.

Meanwhile, heat oil in skillet over medium heat. Add carrots, celery and onion and saute for 3 minutes. Add remaining vegetables, season with salt, pepper and thyme, and continue cooking for 2 minutes.

Sprinkle flour over vegetables and mix well. Pour in broth, stirring, and bring to a boil. Remove from heat. Layer potatoes over vegetables, and top with cheese.

Bake for 20-25 or until potatoes are fully cooked and cheese is melted. (Next time, I think I will bake it a little less and finish it off by broiling for a few minutes just to crisp up the top a bit.)