1 bunch green onions, sliced1 cup grated parmesan (or cheese of your choice) 2 Tbsp. all-purpose flour 1 Tbsp. chopped fresh thyme 3/4 tsp. salt (or to taste, adjust for salty cheese) 3/4 tsp. ground black pepper 2 lbs. potatoes, cut into 1/8”-thick rounds 12 oz. summer squash, cut into 1/8-1/4” thick rounds 6 tsp. olive oil

Preheat oven to 375. Butter two 8” diameter cake pans. Toss green onions, cheese, flour, thyme, salt and pepper in a 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 on top of potatoes. Drizzle with 1tsp. oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 tsp. oil and 1/6 of cheese. Top with 1/6 of potatoes, 1 tsp. oil and 1/6 cheese mixture. Press gently to flatten. Repeat whole procedure with second cake pan and remaining potatoes, squash, oil, and mixture. Cover pans with foil and 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 into wedges and top with more green onions and sour cream. This recipe is very flexible, you can increase the cheese a lot for a richer pie, and it can be refrigerated and reheated without ill effects.

recipe submitted by member Christine Evans, adapted from Bon Appetit, June 2001 (via epicurious)