HERBED SUMMER SQUASH AND POTATO TORTE

This torte can easily be made ahead and reheated as you need it for guests. In fact, it’s even better reheated because there is something about potatoes that have been cooked twice–they getting browner at the edges and more tender inside, creating an excellent contrast.

Makes 8 servings

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese

1 cup grated Romano cheese
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh marjoram leaves
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Golds, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow squash cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans.  Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheeses, flour, thyme, marjoram, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten.

Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Adapted from Bon Appetit, June 2001 by smitten kitchen blog

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