Potato and Squash Torte

Dinner last night was late. I took a nap and didn't get up until almost 7:00 p.m. Why did I even bother? I could have just gone back to sleep until the morning. But I was hungry, and the recipe I made was definitely worth it! This is one I am sure I will make every summer.

It's adapted from SmittenKitchen.com's "Herbed Summer Squash and Potato Torte" found at http://smittenkitchen.com/2008/07/herbed-summer-squash-and-potato-torte/ . (I really like Smitten Kitchen's food blog. If I even give just one food blog recommendation, that would be the one.) I had to make a few adjustments since I am in a borrowed kitchen without all of the resources I have in my own. Even so, it turned out amazing! It could easily be a yummy vegetarian dinner with a little green salad.

Potato & Squash Torte
INGREDIENTS
1 lb Yukon Gold potatoes
1/2 bunch scallions
2 or 3 small summer squash (I ended up 
        using 2)
1 or 2 small zucchini (I used 1/3 of the 
        giant zucchini from my garden)
1 cup shredded Gruyere cheese
1 T flour
Olive Oil
Salt and pepper

1) Preheat oven to 375 degrees. Diced the scallions and mix with the flour and Gruyere cheese.

2) Thinly slice the squash, zucchini, and potatoes.

3) Spray a baking pan with cooking oil. Form one layer of potatoes on the bottom.

4) Top with a single layer of zucchini.

5) Then a layer of summer squash.

6) Drizzle with a small amount of olive oil, approximately 1 teaspoon worth. Add a few dashes of salt and pepper. Sprinkle with 1/3 of the cheese, flour, green onion mixture.

7) Repeat steps 3 thru 6. End with a third layer of potatoes, olive oil, salt, pepper, and the remaining cheese mixture. Cover with foil and bake at 375 degree for 45 minutes. Uncover and bake another 15 minutes, or longer if needed, until the torte is soft to the cut of a knife.

8) Slice and serve with s green salad and some simple, light protein. We had ours with sliced melon and baked fish fillets.