Description
A deliciously crispy balsamic thyme potato torte featuring thinly sliced potatoes layered and baked to golden perfection with a savory balsamic glaze and optional Parmesan cheese topping. Perfect as a flavorful side dish or a comforting vegetarian main.
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)
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 to compact the torte.
- 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 slicing and serving to allow it to set.
Notes
- Use a mandoline slicer for evenly thin potato slices to ensure uniform cooking.
- The Parmesan cheese is optional but adds a lovely savory crust.
- Letting the torte rest after baking helps it hold its shape when sliced.
- Fresh thyme can be substituted with dried thyme—in that case, use about 1 tsp dried.
- You can omit lemon juice in the glaze if you prefer a less tangy flavor.
