There was a girl. She lived in Texas and it was very hot but she liked to cook anyway. She read some blogs and bought some cookbooks and made some stuff up and promised to share her experiences. Then she got real busy with other stuff and let photos of delicious meals and stories of cooking escapades pile up on her hard drive and in her mind until she nearly forgot them! Oh, the tragedy! Whatever did she do?
She went back to the beginning folks.
So here we are, with a recipe from Bon Appetit, via Smitten Kitchen that I made, oh, back in July. It was delicious and I’d make it again, except for one small fact – I had to throw away the pans I used to cook it. No fault of the recipe, I don’t think, they were just terribly cheap pans bought sometime in college when I was broke and I probably didn’t spring for the most durable, well-made cookware. Anyway, the food was delicious, but the weirdest thing happened – the pans turned a blackish color, which came off on the potatoes on the bottom layer of the torte! It totally creeped me out and we ended up not eating the rest of the leftovers for fear of getting some crazy, metal-induced deadly illness. Anybody have any ideas on what the heck happened? Cheap cookware? A weird reaction between the pans and the potatoes? Anyone?
This recipe was actually a major influence in my decision to finally purchase a mandoline. Not a moment goes by that I regret that purchase, we use it all the time. So, without further adieu, here it is! And only a trifle over three months late!
- 1 bunch green onions, thinly sliced
- 1 cup grated parmesan cheese
- 2 T. all-purpose flour
- 1 T. chopped fresh thyme
- 1 1/2 t. salt
- 3/4 t. ground black pepper (I’m not a big pepper fan, so I used less.)
- 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds (I didn’t bother peeling and it was just fine.)
- 12 ounces yellow crookneck 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, 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 green onions; serve.
Note: this is a large recipe! If there are, say, only two of you, you may want to halve it, as I should have but forgot to!