I love potatoes, squash and onions so when I came across this recipe I just had to try it. Well after visiting two stores and no green onions, I decided to substitute yellow onion. Who knew there was a green onion shortage? The original recipe called for cooking this in two 8" cake pans. What's up with that?
Oil your cast iron skillet then layer the potatoes in concentric circles overlapping slightly. Layer the squash the same way then sprinkle on about a third of the cheese mixture and press down to flatten. Drizzle with a little olive oil. Add another layer of potatoes squash and cheese mixture, finishing with a layer of potatoes and cheese, lightly pressing to flatten each time and drizzling with olive oil. Cover with foil and bake for 40 minutes in a 375F oven. Remove the foil and bake for another 25 minutes.
For the cheese mixture combine Parmesan cheese, flour, thyme, green onions, salt and pepper. Reserve a handful of the green onions for garnish.
What you will need:
A large Iron skillet
5 Yukon Gold potatoes sliced thinly
2-3 Yellow squash
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground white pepper