I've been hesitating over whether or not to share this recipe with you. It's not that it was bad - far from it. I really enjoyed it, but the problem was that I thought it was going to be GREAT.
A potato torte, with cheese and yellow squash! The pictures on Smitten Kitchen looked so absolutely delicious that I made it the same week I saw it. That was over a month ago. Over two months ago. The photos have been sitting on my computer since then. They look yummy - so what am I complaining about?
My main problem is that it didn't "bind". Maybe I wasn't generous enough with the cheese? Did I under cook it? I wanted all the layers to fuse together, but instead they slipped and slided on my plate. Obviously this is not a big deal, but I was disappointed as it wasn't exactly how I imagined it.
I will make this torte again soon, but without expectations. The slate will be wiped clean, and I have a feeling I'll enjoy it more.
You should do the same - try this recipe and let me know how you feel about it. Did it live up to your expectations?
Recipe - Potato Torte
Adapted from The Smitten Kitchen
Makes 1 8-inch torte
1 small bunch green onions, thinly sliced
1/2 cup grated Parmesan cheese
1 tablespoon all purpose flour
1/2 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds (You can use a mandoline or a very sharp knife)
6 ounces yellow summer squash cut into 1/8-inch-thick rounds (Again, I used a mandoline)
3 teaspoons olive oil
Preheat your oven to 375F. Butter your 8-inch cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of pan, overlapping slightly. Layer 1/4 of squash in concentric circles on the potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten.
Cover pans 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.
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.(I served this torte with a green salad and steamed purple cabbage. Potatoes and cabbage always work well together.)