Comfort food season is right around the corner. And this fall-inspired recipe will get you in the mood. Made with wholesome ingredients, it combines fresh-from-the-garden potatoes and Vermont-made cheese with your pick of seasonal veggies for a quick and easy one-pot meal.

Spring Brook Tarentaise is produced in Reading, Vermont, about 15 minutes from our Woodstock store. This French alpine-style cheese is the perfect accompaniment to a classic French recipe.

Serves 6

Here are some suggestions for your fall harvest vegetable:

• 1 large heirloom tomato, cored and sliced 1/8 inch thick
• 1 cup butternut squash, thinly sliced
• 1 large sweet potato, cut in 1/8 inch slices
• 1 large onion cut cup of thinly sliced in ¼ inch slices and sautéed in 2 tablespoons of butter until tender

 What you’ll need

• 8×11 gratin dish or 8×8 glass baking dish or 9-inch deep pie plate
• small saucepan
• vegetable peeler
• measuring cup
• knife
• mandolin or food processor to slice potatoes

 Ingredients

• 2 pounds starchy potatoes
• Your choice fall harvest vegetable (see above for suggestions)
• 3 sprigs fresh thyme
• 1 clove of garlic, thinly sliced
• 3 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup (4 ounces) Spring Brook Tarentaise cheese, grated
• 1 cup heavy cream

Instructions

• Preheat oven to 400 degrees F.
• Peel the potatoes and slice them 1/8 inch thick.
• Smear the dish with 1 tablespoon of the butter.
• In a small saucepan, bring cream, sliced garlic, and thyme to a boil. Set aside for 5 minutes. Remove thyme.
• Spread half of the potatoes in the bottom of the dish. Divide over them, half the salt, pepper, cheese, and slices of butter.
• Top the first layer of potatoes with your fall harvest vegetable of choice.
• Arrange the remaining potatoes over the veggies and season with salt and pepper. Spread the remaining cheese and butter over the potatoes. Pour the cream over the potatoes.
• Set the baking dish in the upper third of a preheated oven. Bake for 30-40 minutes, until the potatoes are tender, the cream is absorbed, and the top is a golden.

Love butternut squash? Check out this other cozy fall dish!