Crispy Balsamic-Thyme Potato Torte
This elegant potato torte layers thinly sliced potatoes with a tangy balsamic-thyme glaze and bakes to crispy, golden perfection. It's a stunning and savory side dish ideal for holidays, dinner parties, or cozy family meals. The rich flavor of balsamic vinegar pairs beautifully with earthy thyme and the natural sweetness of potatoes, making this torte a standout at any gathering.
Servings: 6
Calories: 225kcal
Ingredients
- 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 chopped (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- Grated Parmesan cheese optional, for topping
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a round baking dish with olive oil or cooking spray.
- In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, thyme, salt, and pepper to make the glaze.
- Arrange half of the sliced potatoes in the baking dish, overlapping the slices slightly. Drizzle with half of the balsamic-thyme glaze.
- Layer the remaining potatoes over the first layer. Pour the rest of the glaze on top and gently press the layers down to compact.
- Cover the dish with foil and bake for 45 minutes, until the potatoes are tender.
- Remove the foil. If using, sprinkle grated Parmesan over the top. Bake uncovered for another 15–20 minutes, until the edges are crispy and golden.
- Let the torte rest for 5 minutes before slicing and serving.
- Notes
- For even slices and optimal crispiness, use a mandoline slicer.
- Substitute thyme with rosemary, or add red pepper flakes for a spicy variation.
- This dish can be assembled ahead and stored in the fridge until ready to bake.