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Golden Potato and Balsamic Thyme Torte Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 64 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Golden Potato and Balsamic Torte with Fresh Thyme is a savory, layered dish featuring tender Yukon Gold potatoes, caramelized onions infused with balsamic vinegar and thyme, and optional melted cheese for extra richness. Baked to a golden, crispy finish, this elegant yet comforting torte is perfect as a side dish or a hearty vegetarian main.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 lbs golden potatoes (Yukon Gold), thinly sliced
  • 2 tablespoons butter, melted
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan or Gruyère cheese (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9-inch springform or cake pan and line the bottom with parchment paper to prevent sticking.
  2. Caramelize Onions: In a skillet over medium heat, warm the olive oil. Add the thinly sliced onions and cook while stirring frequently until they become golden and caramelized, approximately 15 to 20 minutes.
  3. Add Flavorings to Onions: Stir in the balsamic vinegar and fresh thyme leaves into the caramelized onions. Cook for an additional 2 to 3 minutes to blend the flavors, then remove from heat and set aside.
  4. First Layer of Potatoes: Arrange one-third of the sliced potatoes evenly in the prepared pan. Season with salt and pepper and drizzle some of the melted butter over the potato layer.
  5. First Onion Layer and Cheese: Spread half of the onion mixture evenly over the potato layer. If using, sprinkle some of the grated Parmesan or Gruyère cheese over the onions.
  6. Second Potato and Onion Layers: Repeat layering with another third of the potatoes, followed by the remaining onions and cheese, distributing them evenly.
  7. Final Potato Layer: Top with the last third of the sliced potatoes. Season again with salt and pepper, then brush the surface with the remaining melted butter.
  8. Bake Covered: Cover the pan with foil and bake in the preheated oven for 45 minutes. This allows the potatoes to cook through gently.
  9. Bake Uncovered to Crisp: Remove the foil and bake for an additional 20 to 25 minutes until the top is golden brown and crispy.
  10. Rest and Serve: Let the torte rest for 10 minutes after baking to set. Garnish with fresh thyme leaves if desired before slicing and serving.

Notes

  • You can substitute Parmesan with Gruyère or another melting cheese for a different flavor profile.
  • Thinly slicing the potatoes ensures even cooking; use a mandoline for uniform slices if available.
  • If you prefer a dairy-free version, omit the cheese and butter or substitute with vegan alternatives.
  • The torte can be assembled ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from cold.
  • This dish pairs wonderfully with a fresh green salad or roasted meats.

Find it online: https://slsrecipes.com/golden-potato-and-balsamic-thyme-torte-recipe/