Torte

A warm and cozy dish for the holidays...Voila.....a Potato, Zucchini and Yellow Squash Torte! This recipe has been passed around for years, and is adapted from a recipe from a 1991 edition of Bon Appetite. 
The aroma itself is so delightful that you will find it hard to have self control in letting it cool before taking a bite! Serves 6

Ingredients:

1 lb yukon gold potatoes, peeled and sliced into 1/8 inch rounds

2 small green zucchini, sliced thinly into rounds
1 large summer yellow squash, sliced thinly into rounds
4 green onions, white and light green parts chopped
3 tbsp extra virgin olive oil
1 tbsp all-purpose flour
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 tsp Herbs de Provence (a mixture of marjoram, thyme, Savory, basil, rosemary, sage and fennel)
A little butter, for pan greasing

Preheat oven to 375F
Butter a 9inch pie dish or cake pan 
In a bowl, mix spices, flour, green onions (leaving a few to sprinkle on top), and parmesan(minus about 1 tbsp to sprinkle on top)
Layer 1/3 of the potatoes along the bottom of the dish or pan
Next layer squash and zucchini (I put one squash round then one zucchini round in a pattern)
Drizzle with oil and sprinkle with 1/2 of the cheese mixture
Layer another 1/3 of the potatoes, then the rest of the zucchini and squash
Drizzle with oil and 1/2 of the cheese mixture
Top with remaining potatoes 
Sprinkle with cheese and green onions

Cover with foil and bake for 45 minutes
Take foil off and continue to bake until the top has browned (about 20 minutes) 
Can be eaten up to two days after cooking  Who doesn't love potatoes cooked twice? Just bake for about 10 minutes at 350F to reheat