so this really isn’t a casserole. but it also really isn’t a torte, which is what it’s called on smitten kitchen where i got the recipe that created this deliciousness. what it really is, is a layered almost hash of potatoes, squash, and parmesan. whatever you call it, you’ll love it.
this is the last recipe i brought back from alaska. i tend to make this every time i go home because my mom loves it. don’t worry though, smoked salmon dip is on its way.. making that was one of the first things i did when i got back to oregon.
summer squash and potato casserole
makes 2 pie pans, serves 6 to 8
adapted from smitten kitchen’s herbed summer squash and potato torte
3 medium to smaller zucchini
3 medium to smaller yellow squash
1 1/2 cups parmesan
1 tablespoon flour
1 tablespoon thyme (dried or fresh)
1/2 teaspoon black pepper
about 8 tablespoons olive oil
chop squash and potatoes into 1/3 inch rounds. (i like to reserve a squash and a potato so i don’t have lots of extras at the end. its easy to chop another vegetable, but not easy to try to fit another mishmash layer on top of a full pie pan.)
mix parmesan, flour, thyme, and pepper.
layer in an ungreased pie pan with vegetables overlapping slightly: potato, squash, drizzled olive oil, and cheese mixture. repeat. follow the same steps for the second pie pan.
cover with oiled foil. and bake in a 375 degree oven for about 35 minutes, until potatoes are becoming tender. remove foil and bake an additional 15 to 20 minutes, until potatoes are tender and cheese is browned.