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+ servings
Rounds of summer squash and potatoes in a circular pan with herbs and cheese topping

Summer Squash and Potato Torte with Herbs and Cheese

Course Sides
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Calories 259kcal


  • 6 medium potatoes (about 2 pounds)
  • 2 medium summer squash (about 12 ounces)
  • 1 bunch green onions white and light green parts sliced thinly
  • 2 cups grated cheese fresh parmesan, gruyère or old cheddar
  • 2 Tbsp flour
  • 2 Tbsp chopped fresh thyme
  • 1 1/2 tsp salt
  • 3/4 tsp black pepper
  • 6 tsps olive oil


  • Preheat oven to 375 degrees. Spray a 10" spring form pan with cooking spray and cover the bottom with parchment paper.
  • Set aside 1/4 cup of the green onion and reserve for garnish.
  • Combine green onions, cheese, flour, thyme, salt and pepper in a medium bowl and toss to blend.
  • Slice squash about 1/8th inch thick. Peel potatoes and keep them covered in water. Slice them 1/8 " thick just as you are ready to make that layer.
  • Start with one quarter of potatoes and lay the slices in concentric circles on bottom of the spring form pan. Then layer 1/3 of squash slices in concentric circles on top of potato layer. Sprinkle 2 tsps oil over the squash layer. Layer 1/4 cheese as the next layer. Repeat 2 more times with 1/4 potato, 1/3 squash, 2 tsp oil, 1/4 cheese. Finish with the last quart of potato slices and the last 1/4 cheese.
  • Cover with foil and bake 40 minutes. Remove foil and bake another 25 minutes until potatoes are tender and cheese is browned.
  • To serve, garnish with reserved green onion and cut into pie shaped wedges.
  • Can be made ahead of time and rewarmed at 350 degrees for about 30 minutes.




Calories: 259kcal | Carbohydrates: 29g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 562mg | Potassium: 535mg | Fiber: 3g | Sugar: 3g