Description
This Crispy Balsamic Thyme Potato Torte is a savory, elegant dish that combines crispy edges with tender, melt-in-your-mouth layers of thinly sliced potatoes. Infused with balsamic vinegar, fresh thyme, and a sprinkle of Parmesan, this torte is perfect as a side dish for cozy dinners, festive meals, or casual gatherings. Simple to make but full of flavor, it’s a sure crowd-pleaser.
Ingredients
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)
Instructions
-
Prepare the Potato Torte:
Preheat the oven to 375°F (190°C). Grease a round baking dish with butter and set aside. -
Make the glaze:
In a small bowl, mix olive oil, balsamic vinegar, garlic, fresh thyme, salt, and pepper. -
Toss the potatoes:
In a large bowl, toss the thinly sliced potatoes in the balsamic mixture until evenly coated. -
Layer the potatoes:
Begin layering the potato slices in a spiral pattern in the prepared baking dish, slightly overlapping the slices. Press the layers down as you go. -
Top with cheese:
If using, sprinkle grated Parmesan cheese over the top of the layered potatoes. -
Bake:
Cover the dish with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the top is golden and crispy. -
Cool and serve:
Let the torte cool for a few minutes before serving.
Notes
Herb swap: Use rosemary, sage, or oregano for different flavor profiles.
Add more veggies: Layer in sautéed onions, bell peppers, or zucchini for extra flavor and color.
Dairy-free: Skip the Parmesan or use a dairy-free alternative for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean, French-Inspired
