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 small to medium onion, sliced thin 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

1.5 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds 8 ounces summer squash (or substitute in turnips!) 6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup onions. Toss remaining  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 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. (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 sauteed onions; serve.

adapted recipe from