Description
This Crispy Balsamic-Thyme Potato Torte is a deliciously elegant side dish that layers thinly sliced russet potatoes infused with the savory flavors of balsamic vinegar, fresh thyme, and garlic. Baked to a golden crisp and optionally topped with Parmesan cheese and fresh thyme sprigs, this torte makes a perfect accompaniment to any meal and impresses with its rich yet simple flavors.
Ingredients
Potato Torte
- 4 large russet potatoes, peeled and thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 garlic cloves, minced
- Salt and pepper, to taste
Optional Garnish
- 1/4 cup grated Parmesan cheese
- Fresh thyme sprigs
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it is hot enough to crispen the potato layers as they bake.
- Prepare the glaze: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, thyme leaves, salt, and pepper until combined.
- Layer the potatoes: Lightly grease a baking dish and arrange a layer of thinly sliced potatoes. Brush the balsamic-thyme mixture generously over this layer. Repeat layering the potatoes and brushing each layer with the glaze until all slices are used.
- Bake the torte: Cover the dish with foil and bake for 45 minutes. Remove the foil and continue baking for another 20-25 minutes until the top is golden and crispy and the potatoes are tender inside.
- Add garnish and serve: If desired, sprinkle the top with grated Parmesan cheese and garnish with fresh thyme sprigs before serving warm.
Notes
- Use a mandoline slicer for evenly thin potato slices to ensure uniform cooking.
- Russet potatoes are best for this recipe because they crisp nicely, but Yukon Gold can be used for a creamier texture.
- Make sure to cover the dish while baking initially to allow the potatoes to steam and cook through.
- For a dairy-free version, omit the Parmesan garnish.
- This torte pairs well with roasted meats, grilled vegetables, or a fresh salad.
