Crispy Balsamic-Thyme Potato Torte
A delightful dish featuring layers of thinly sliced Yukon Gold potatoes bathed in a rich balsamic and herb-infused butter for a luxurious taste experience.
Servings: 8 servings
Calories: 220kcal
Ingredients
Main Ingredients
- 4 medium Yukon Gold potatoes, thinly sliced
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried) Use fresh for better flavor.
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan Optional, for extra crispiness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease an 8-inch cast iron skillet or baking dish with butter or non-stick spray.
- In a small mixing bowl, combine the melted butter, olive oil, balsamic vinegar, fresh thyme, garlic powder, salt, and black pepper. Stir until well combined and set aside.
Assembly
- Take your thinly sliced potatoes and arrange them in a circular pattern within the prepared skillet, slightly overlapping each slice. Brush each layer with the balsamic butter mixture.
Baking
- Cover the torte with foil and bake for about 40 minutes.
- After 40 minutes, remove the foil, sprinkle with Parmesan if using, and return to the oven. Bake uncovered for an additional 20 minutes or until the top is golden and crispy.
Serving
- Let the torte cool for about 5 minutes before slicing. Serve warm, garnished with extra thyme and a sprinkle of sea salt.
Notes
For ultimate crispiness, ensure potato slices are uniformly thin. Consider adding sautéed onions or garlic for extra flavor. A sprinkle of sugar on top before final baking can enhance sweetness.