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Preheat the oven to 375 F (200 C).
In a large bowl add the potato slices, squash, salt, pepper and flour and toss well.
Line a 9 X 13-inch (23 X 33 cm) baking dish with parchment paper and spread the vegetables in an even layer, pressing them so that no gaps remain, then sprinkle with the mint, pour over the olive oil and sprinkle with the cheese.
Bake in the middle of the oven for about 45 minutes until the top browns and the vegetables are soft as you poke with a knife.
Serve immediately or let cool to room temperature before cutting to serve.