Makes 4 servings
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
1 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme leaves
1 teaspoons salt
1/2 teaspoon ground black pepper
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
1 pound yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
3+ teaspoons olive oil
1. Preheat oven to 375°F. Butter/oil 8 or 9-inch-diameter cake pans.
2. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
3. Make one layer of potatoes at bottom of pan, overlapping slightly. Layer squash atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle one thin layer of cheese mixture. Repeat - layering potatoes, squash, oil and cheese.
4. Cover pan 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 remaining green onions; serve.