Description

This Crispy Balsamic Thyme Potato Torte is a deliciously layered baked dish made with thinly sliced potatoes tossed in a flavorful balsamic glaze infused with fresh thyme and garlic. The potatoes are baked until tender and golden, topped with an optional layer of Parmesan cheese for extra richness. Perfect as a savory side or a vegetarian main, this torte combines the tangy sweetness of balsamic vinegar with aromatic herbs for a comforting yet sophisticated potato dish.

Ingredients

Scale

For the Potato Torte:

4 medium-sized potatoes, peeled and thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp fresh thyme, chopped
Salt and pepper, to taste
½ cup grated Parmesan cheese (optional)
2 cloves garlic, minced
1 tbsp butter (for greasing)

For the Balsamic Glaze:

½ cup balsamic vinegar
½ cup olive oil
2 tbsp lemon juice (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Potato Torte: Preheat your oven to 375°F (190°C). Grease a round baking dish thoroughly with butter to prevent sticking and set it aside for later.
Make the glaze: In a small bowl, combine olive oil, balsamic vinegar, minced garlic, fresh chopped thyme, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Toss the potatoes: Place the thinly sliced potatoes in a large bowl and toss them thoroughly with the prepared balsamic mixture, making sure each slice is coated evenly with the flavorful glaze.
Layer the potatoes: Arrange the coated potato slices in a spiral pattern inside the greased baking dish. Slightly overlap the slices and press down gently as you layer to compact the torte evenly.
Top with cheese: If desired, sprinkle the grated Parmesan cheese evenly over the top layer of the arranged potatoes to add a crispy, savory crust once baked.
Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake covered for 40 minutes, then remove the foil and continue baking for another 20 minutes, or until the top is golden brown and crispy.
Cool and serve: Remove the torte from the oven and let it cool for a few minutes before slicing and serving. This helps the layers set for easier cutting.

Notes

Use a mandoline slicer for evenly thin potato slices, which ensures even cooking and texture.
Parmesan cheese is optional but adds a lovely savory crispness to the top of the torte.
The lemon juice in the balsamic glaze is optional but adds a subtle brightness to balance the vinegar’s richness.
Allow the torte to rest briefly after baking to firm up the layers before serving.
Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.