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.

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

Preheat & Prep Pan:
Preheat oven to 375°F (190°C). Grease a round baking dish or springform pan with olive oil or nonstick spray.
Mix Balsamic Glaze:
In a small bowl, whisk together balsamic vinegar, olive oil, garlic, thyme, salt, and pepper.
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.
Compact & Cover:
Press the layers down gently. Cover with foil and bake for 45 minutes.
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.
Cool & Serve:
Let the torte cool for 5–10 minutes before slicing. Serve warm.

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.