Description
A crispy balsamic thyme potato torte made with thinly sliced potatoes layered and baked until golden, infused with aromatic thyme and tangy balsamic flavor.
Ingredients
- 2 pounds Yukon Gold potatoes, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Cooking spray or extra olive oil for pan
Instructions
- Preheat the oven to 200°C (400°F) and grease a springform or round cake pan.
- In a large bowl, toss sliced potatoes with olive oil, balsamic vinegar, thyme, garlic, salt, and pepper.
- Arrange the potatoes in layered, overlapping circles in the prepared pan.
- Sprinkle Parmesan cheese evenly between layers and on top.
- Cover tightly with foil and bake for 40 minutes.
- Remove foil and continue baking for 25–30 minutes until potatoes are tender and the top is crispy and golden.
- Let rest for 10 minutes, then carefully release from the pan.
- Slice and serve warm.
Notes
- Slice potatoes evenly for uniform cooking.
- Fresh thyme provides the best flavor, but dried thyme can be used.
- Serve as a side dish or vegetarian main.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European