A few weeks ago, I read a post at Smitten Kitchen about a recipe for potato and summer squash torte. Okay, I thought, now that’s something I would never ever try without an endorsement from someone I trust. I mean, really, watery summer squash baked with creamy potatoes and cheese? What was someone thinking???? All that liquid surely ruining a good thing? But I was intrigued, because I trust Deb. Not trust with capital letters, yet, but certainly a tentative lowercase trust. So of course I had to try it, especially since the owner of a neighboring garden plot was on vacation and had asked others to water in exchange for vegetables. I was therefore the lucky recipient of some yellow crookneck squash for an extra few minutes spent in the community garden!
I popped outside to grab some fresh thyme from the pot on my deck and got to work. And it was so worth it. Nothing watery at all. Just creamy goodness, but somehow better (dare I say less-heavy, in a really good, melt-in-your-mouth way?) than if the squash hadn’t been included. It’s a recipe I won’t soon forget. I did make it in my cast iron skillet, as you can see, and it cooked in the amount of time specified in the recipe. I cut the potatoes by hand, and it wasn’t that hard to make the thin slices, though I fretted it would be. Yum!
