Description
This Crispy Balsamic Thyme Potato Torte is a flavorful and elegant side dish featuring thinly sliced potatoes baked with a fragrant balsamic glaze, fresh thyme, garlic, and optional Parmesan cheese. With a golden, crispy top and tender inside, it’s perfect for complementing any meal.
Ingredients
Scale
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)
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 to prevent sticking during baking.
- Make the glaze: In a small bowl, combine olive oil, balsamic vinegar, minced garlic, fresh thyme, salt, and pepper, mixing thoroughly to create a flavorful marinade for the potatoes.
- Toss the potatoes: Place the thinly sliced potatoes into a large bowl and toss them evenly in the prepared balsamic mixture, ensuring every slice is coated with the glaze for maximum flavor.
- Layer the potatoes: Arrange the coated potato slices in a spiral pattern in the greased baking dish, slightly overlapping each slice and pressing them down gently to form an even, compact layer.
- Top with cheese: If using, sprinkle the grated Parmesan cheese evenly over the top layer of potatoes to add a rich, savory crust when baked.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and continue baking for an additional 20 minutes to achieve a golden, crispy top.
- Cool and serve: Allow the potato torte to cool for a few minutes after baking. This helps it set slightly and makes it easier to slice and serve.
Notes
- Use Yukon Gold or red potatoes for the best texture and flavor.
- The Parmesan cheese is optional but adds a delicious savory crust.
- For a dairy-free version, omit the butter for greasing and Parmesan cheese.
- Make sure to slice potatoes evenly for uniform cooking.
- The lemon juice in the balsamic glaze is optional but adds a nice brightness.
- Allow the torte to cool slightly before slicing to prevent it from falling apart.
