1 bu. green onions, thinly sliced1 cup grated Parmesan cheese 2 Tbsp. all purpose flour 1 Tbsp. chopped fresh thyme 1 ½ tsp. salt ¾ tsp. ground black pepper 2 lbs. Yukon Gold potatoes, peeled, cut into 1/8”-thick rounds 12 oz. yellow crookneck squash, cut into 1/8”-thick rounds 6 tsp. olive oil
Preheat oven to 375°F. Butter two 8”-diameter cake pans. Set aside ¼ cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, 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 ¼ of squash in concentric circles atop potatoes. Drizzle with 1 tsp. oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then ¼ of squash and 1 tsp. oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 tsp. 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 mins. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 mins longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.) Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.
Adapted from Bon Appétit, June 2001, submitted by member Juliana Gallin