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Adapted from Bon Appetit, June 2001
This torte can easily be made ahead and reheated as you need it for guests, or even a meal for a few, if you halve it. In fact, I suspect that it might be even better reheated because there is something about potatoes that have been cooked twice–they’re always better.
And if you’re not reheating it, be patient enough to get a better browning on the bottom than my impatient hunger allowed me to.
This also might work well in a cast iron, though you would probably have to adjust your cooking times slightly.
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash or regular yellow summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil
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1st Keep
 tihleigh
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