This is a great recipe to make over a weekend and then reheat for lunches all week.
Inspired by Smitten Kitchen
Makes 8 servings
- 1 bunch green onions, thinly sliced
- 1 cup grated Parmesan cheese
- 2 T all-purpose flour
- 1 small bunch of chopped fresh thyme leaves
- Salt and pepper to taste
- 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
- 12 ounces summer squash, (crookneck, straight neck, or zucchini) cut into 1/8-inch-thick rounds
- 6 tsp olive oil
- Preheat the oven to 375°F. Butter two 8-inch-diameter cake pans.
- Set aside 1/4 cup sliced green onions. Toss the remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
- Layer 1/6 of potatoes in concentric circles in the bottom of 1 prepared pan, overlapping the slices slightly. Layer 1/4 of the squash in concentric circles on top of the potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture.
- Make two more layers as follows: layer another 1/6 of the potatoes, then another 1/4 of the squash and 1 teaspoon oil. Sprinkle with another 1/6 of the cheese mixture. Top with another 1/6 of potatoes, drizzle with another 1 teaspoon oil, sprinkle another with 1/6 of cheese mixture and press gently to flatten.
- Repeat Steps 3 and 4 with the second cake pan and the remaining potatoes, squash, oil, and cheese mixture.
- Cover the pans with foil. Bake until the potatoes are almost tender, about 40 minutes. Remove the foil and bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
- Cut each torte into wedges. Sprinkle the wedges with 1/4 cup green onions and serve immediately; or reserve the green onions, refrigerate and reheat, topping with green onions before serving.