INGREDIENTS
- 2 lbs grated, sharp cheddar
- 1 pint heavy cream
- 1 - 8 ½ oz bag CHEETOS® Crunchy FLAMIN’ HOT® Cheese Flavored Snacks
- 1 butternut squash, medium
- 2 sweet potatoes
- 3 Yukon Gold potatoes
- 1/4 tsp red curry pepper
- 2 tbsp kosher salt
- 1/8 tsp ground cinnamon
- 3 sprigs thyme, leaves - rough chop
- 2 sage leaves - rough chop
Instructions
- Preheat the oven to 350°F.
- Blitz up one 8 ½ oz bag CHEETOS® FLAMIN' HOT® Crunchy in Food Processor and set aside.
- On a cutting board, peel and slice all vegetables to 1/4 inch thickness (on a mandoline or with a knife.)
- Add all veg to a large bowl, toss with 1/2 ground CHEETOS® FLAMIN' HOT®, salt, cinnamon, cayenne, and thyme.
- Grate 2 lbs extra sharp cheddar cheese.
- Remove mix any leftover seasoning or liquid with measured heavy cream.
- Rub-down the casserole dish with softened butter. A: Layer 1/4 root vegetables in a single layer in an overlapping fashion.
- Add 1/3 shredded cheddar A: pour over 1/3 cream and repeat. On the last layer of vegetables, pour over the remaining cream and top with the last 1/3 cheddar and the remaining CHEETOS®.
- Bake for 1 hour with aluminum foil. Remove foil and continue to bake another 20-30 until vegetables are tender, the cream has thickened, and the top is browned.
