Crispy Balsamic-Thyme Potato Torte

Why You’ll Love This Recipe

The savory combination of crispy edges, tender potatoes, and bold balsamic-thyme flavor makes this torte both comforting and sophisticated. It’s naturally gluten-free, uses simple ingredients, and can be prepped in advance for an effortless yet impressive dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 lbs Yukon Gold or Russet potatoes, thinly sliced

• 1/4 cup balsamic vinegar

• 3 tablespoons olive oil

• 2 cloves garlic, minced

• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

• Salt and pepper to taste

• Grated Parmesan cheese (optional)

Directions

1. Preheat oven to 375°F (190°C) and grease a round baking dish.

2. In a bowl, whisk balsamic vinegar, olive oil, garlic, thyme, salt, and pepper.

3. Arrange half of the potato slices in overlapping layers in the dish. Drizzle with half the balsamic mixture.

4. Add remaining potatoes and top with the rest of the balsamic mix. Press down to compact.

5. Cover with foil and bake for 45 minutes.

6. Uncover, optionally sprinkle with Parmesan, and bake another 15–20 minutes until crispy and golden.

7. Let cool for 5 minutes before slicing and serving.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 60 minutes

• Total Time: 1 hour 15 minutes

Variations

• Use rosemary or oregano instead of thyme for a different herb flavor.

• Add red pepper flakes for a spicy twist.

• Top with gruyère or cheddar cheese for extra richness.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to restore crispiness.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the torte a day ahead, refrigerate, and bake when ready.

Do I need to peel the potatoes?

Peeling is optional—leave the skin on for extra texture and nutrients.

What kind of potatoes work best?

Yukon Golds offer a buttery texture, while Russets crisp up nicely.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze after baking. Reheat in the oven for best results.

Can I use a different type of vinegar?

Yes, red wine vinegar or apple cider vinegar can be used, though the flavor will vary.

How thin should I slice the potatoes?

Use a mandoline for uniform slices about 1/8 inch thick.

What can I serve this with?

This dish pairs well with roast meats, grilled vegetables, or a simple salad.

Is this recipe vegan?

Yes, if you skip the Parmesan or use a plant-based alternative.

Can I use dried thyme instead of fresh?

Yes, use 1 teaspoon of dried thyme in place of 1 tablespoon fresh.

How do I get the edges extra crispy?

Bake uncovered for the final 20 minutes and avoid overcrowding the pan.

Conclusion

Crispy Balsamic-Thyme Potato Torte is an elegant yet simple side dish that elevates any meal. With its tangy balsamic glaze, herby aroma, and crunchy golden edges, it’s bound to be a favorite at your dinner table. Perfect for holidays or weeknights, it’s easy to make and hard to resist!

Crispy Balsamic-Thyme Potato Torte

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

This Crispy Balsamic-Thyme Potato Torte is a beautifully layered side dish that combines thinly sliced potatoes with a savory balsamic glaze, fresh thyme, and garlic. Baked until golden and crispy, this elegant yet simple recipe delivers bold flavor and a stunning presentation—perfect for special occasions or weeknight meals.

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Ingredients

2 lbs Yukon Gold or Russet potatoes, thinly sliced (about 1/8-inch thick)

1/4 cup balsamic vinegar

3 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

Salt and pepper, to taste

Grated Parmesan cheese (optional)

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Instructions

1. Preheat & Prep Pan:
   Preheat oven to 375°F (190°C). Grease a round baking dish or springform pan with olive oil or nonstick spray.

2. Mix Balsamic Glaze:
   In a small bowl, whisk together balsamic vinegar, olive oil, garlic, thyme, salt, and pepper.

3. Layer Potatoes:
   Arrange half the potatoes in overlapping layers in the prepared dish. Drizzle with half the balsamic mixture. Repeat with the remaining potatoes and balsamic glaze.

4. Compact & Cover:
   Press the layers down gently. Cover with foil and bake for 45 minutes.

5. Uncover & Crisp:
   Uncover the dish, optionally sprinkle Parmesan over the top, and bake for another 15–20 minutes until the top is golden and crispy.

6. Cool & Serve:
   Let the torte cool for 5–10 minutes before slicing. Serve warm.

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Notes

Use a mandoline for even, thin slices for uniform cooking.

Try rosemary or oregano for a different herbal flavor.

Top with Gruyère or cheddar for a cheesy finish.

Add a pinch of crushed red pepper flakes for a spicy edge.