Cut the potato as thinly as possible so it will cook through.

Slice the squash and onion into a little thicker slices.

Chop about 1/4 of the onion slices and reserve.

Layer the potato slices with squash and onion into a spiral pattern in a greased round baking dish.

Fill center with diced onion and top with cherry tomatoes.

Drizzle the tian with olive oil, season with salt & pepper, and sprinkle with cheese.

Add dollops of Alfredo on top if desired. Cover tightly and refrigerate up to 24 hours before baking.

Bring dish to room temperature if it has been refrigerated. Bake covered at 400 for 30 minutes, uncover and continue to bake for 30-45 more minutes or until vegetables are tender. Garnish with basil.