Description
This Crispy Balsamic Thyme Potato Torte is a sophisticated and flavorful side dish featuring thinly sliced Yukon Gold potatoes layered with a perfect blend of melted butter, olive oil, balsamic vinegar, fresh thyme, and a touch of Parmesan cheese. Baked to golden perfection, it boasts a wonderfully crispy top and tender interior, making it an elegant accompaniment to roasted meats or a simple green salad.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
Seasoning & Sauce
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese
- 1/4 cup grated Parmesan cheese (optional)
Other
- Nonstick cooking spray or extra butter for greasing
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch springform pan or a deep pie dish with butter or nonstick spray to ensure the potato torte doesn’t stick.
- Coat Potato Slices: In a large bowl, toss the thinly sliced Yukon Gold potatoes with melted butter, olive oil, balsamic vinegar, fresh thyme leaves, salt, and black pepper. Mix thoroughly so each slice is evenly coated with the flavorful mixture.
- Layer the Potatoes: Arrange the potatoes in the prepared pan in a spiral or overlapping pattern, pressing gently to compact the layers. If using Parmesan cheese, sprinkle a small amount between layers and reserve some for the top to add richness and a golden crust.
- Cover and Bake: Cover the springform pan tightly with aluminum foil. Place it in the preheated oven and bake for 35 minutes covered; this allows the potatoes to soften and cook through evenly.
- Uncover and Continue Baking: Remove the foil and bake the torte for an additional 25 to 30 minutes, until the top is beautifully golden brown and crispy. A knife should slide smoothly through the center, indicating tenderness.
- Rest and Serve: Allow the potato torte to rest for 10 minutes after baking to let it set. Then carefully slice and serve as an elegant side dish to roasted meats or alongside a fresh green salad.
Notes
- Use a mandoline slicer for uniformly thin and even potato slices to ensure consistent cooking.
- For an extra crispy bottom crust, place a cast iron skillet on top of the torte while baking to press the potatoes further.
- This dish pairs beautifully with roasted meats or a simple green salad to balance its richness.
- Optionally, incorporate Parmesan cheese between layers for added flavor and a delightful golden crust.
