I was home for the week and decided to try a real, complete recipe that required some kitchen appliances and pans that I definitely do not have with me at college. The recipe is thin-sliced yellow squash, thin-sliced yukon gold potatoes, and a seasoned parmesan cheese and green onion mixture, all layered in a round cake pan and baked in the oven. I used my mom's cuisinart with a 1/8" slicing blade to cut the veggies and a 8" cake pan. Find the whole recipe here.
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