Description

A deliciously crispy and elegant potato torte featuring thinly sliced Yukon Gold potatoes layered with a fragrant balsamic-thyme seasoning, baked to golden perfection. This French-inspired side dish offers a perfect balance of tangy balsamic vinegar, aromatic thyme, and optional Parmesan cheese for an indulgent yet wholesome accompaniment to any meal.

Ingredients

Potato Torte

2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons grated Parmesan cheese (optional)
Nonstick cooking spray or additional olive oil for greasing

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch round baking dish or oven-safe skillet with nonstick cooking spray or a small amount of olive oil to prevent sticking.
Prepare Potatoes: In a large bowl, combine the thinly sliced Yukon Gold potatoes with olive oil, balsamic vinegar, fresh or dried thyme, garlic powder, salt, and black pepper. Toss thoroughly to ensure every slice is evenly coated with the flavorful mixture.
Arrange Potato Layers: Starting at the center of the prepared baking dish, arrange the potato slices in overlapping concentric circles, creating a spiral pattern. Continue layering until all potato slices are used, then gently press down with a spatula to compact the layers.
Bake Covered: Cover the torte tightly with aluminum foil and bake in the preheated oven for 35 minutes, allowing the potatoes to steam and soften.
Bake Uncovered & Add Cheese: Remove the foil and continue baking uncovered for an additional 20 to 25 minutes, or until the edges of the potatoes turn golden and crispy. If desired, sprinkle grated Parmesan cheese on top during the last 5 minutes to add a savory crust.
Rest & Serve: Once baked, remove from the oven and let the potato torte cool for 5 minutes to set before slicing. Serve warm alongside roasted meats or a fresh green salad for a complete meal.

Notes

Using a mandoline slicer helps achieve uniformly thin potato slices, ensuring even cooking and crispness.
For added richness, consider layering caramelized onions or shredded Gruyère cheese between potato layers.
This torte is best served warm and pairs wonderfully with roasted meats or a crisp green salad.