Description

Thinly sliced potatoes layered with a fragrant balsamic-thyme mixture and baked until tender with a golden, crispy top. This elegant yet comforting potato torte is perfect for weeknights or special gatherings.

Ingredients

2 lbs Yukon Gold or Russet potatoes

3 tbsp olive oil, plus extra for greasing the pan

2 tbsp balsamic vinegar

2 tsp fresh thyme leaves or 1 tsp dried thyme

1 garlic clove, minced

Salt and freshly ground black pepper to taste

1/2 cup grated Parmesan cheese (optional)

Fresh thyme sprigs for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9-inch round cake pan or springform pan with olive oil.
Peel potatoes if desired and slice very thinly, about 1/8-inch thick, using a mandoline or sharp knife.
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper until well combined.
Arrange potato slices in the prepared pan in a circular layered pattern. Drizzle some of the balsamic mixture over each layer to evenly coat.
Continue layering and drizzling until all potatoes are used. Sprinkle grated Parmesan over the top layer if using.
Cover the pan with foil and bake for 30–35 minutes, until potatoes are tender when pierced with a fork.
Remove foil and bake an additional 15–20 minutes, until the top is golden brown and crispy.
Let cool for 5–10 minutes before slicing. Garnish with fresh thyme sprigs and serve warm.

Notes

Add thinly sliced onions between layers for extra sweetness.

For a richer version, mix a small amount of heavy cream into the balsamic mixture.

Combine Parmesan with Gruyère or mozzarella for a cheesier finish.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in a 350°F (175°C) oven for 10–15 minutes to restore crispiness.

Prep Time: 20 minutes
Cook Time: 50–55 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 3 g
Sodium: 380 mg
Fat: 16 g
Saturated Fat: 4 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 15 mg