Crispy Balsamic-Thyme Potato Torte

This crispy balsamic-thyme potato torte transforms humble potatoes into an impressive layered masterpiece that combines golden crispiness with savory depth. The balsamic vinegar adds a tangy complexity while fresh thyme infuses every bite with aromatic charm.

I created this torte for a dinner party when I needed something special but not fussy. The empty dish and recipe requests at the end of the night confirmed it was a keeper in my rotation.

Ingredients

• 2 lbs potatoes: thinly sliced. Yukon Gold provides the perfect balance of starch and waxiness for a torte that holds together while staying tender.
• 1/4 cup balsamic vinegar: creates that distinctive sweet-tangy flavor that elevates this dish beyond ordinary potato dishes.
• 3 tablespoons olive oil: helps create the golden exterior and adds richness.
• 2 cloves garlic: minced. Fresh garlic is non-negotiable here for proper aromatic foundation.
• 1 tablespoon fresh thyme: chopped. Fresh herbs make all the difference in bringing brightness to the rich potatoes.
• Salt and pepper: to taste. Be generous with seasoning each layer for the best flavor.
• Grated Parmesan cheese: optional but highly recommended for that irresistible umami crust.

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 375°F and prepare your baking dish with a light coating of olive oil. This temperature achieves the perfect balance between cooking the potatoes through and creating that desirable crispy exterior.

Mix the Balsamic Glaze:

Whisk together balsamic vinegar olive oil garlic thyme salt and pepper until well combined. The mixture should look like a dark vinaigrette. This step is crucial as it creates the flavor foundation that will permeate every layer of potatoes.

Layer the First Half:

Arrange half your potato slices in an overlapping spiral pattern starting from the outside and working inward. The slight overlap ensures the torte will hold together when served. Drizzle half the balsamic mixture evenly making sure to hit every area.

Build the Second Layer:

Add remaining potato slices in the same pattern but going in the opposite direction for visual interest. Pour remaining balsamic mixture over the top ensuring it seeps down between the layers. Press gently with a spatula to compact the layers slightly.

Bake Covered:

Cover tightly with foil and bake for 45 minutes. This steaming period is essential for properly cooking the potatoes through without burning the exterior. The potatoes will absorb the flavorful liquid during this time.

Get That Crispy Finish:

Remove foil and sprinkle with Parmesan if using. Return to oven uncovered for 15-20 minutes until the top is beautifully golden and edges are visibly crispy. Look for bubbling around the sides as a sign of doneness.

Serve Warm:

Allow to rest for exactly 5 minutes before slicing. This brief resting period helps the layers set so your slices maintain their shape when served. Cut into wedges like a pie.

Save

This torte reminds me of my grandmother's potato gratin but with my own modern twist. The first time I made it my husband declared it better than any restaurant potato dish he'd ever had which might be the highest compliment my cooking has ever received.

Make-Ahead Tips

This potato torte can be assembled up to 24 hours before baking. Simply cover tightly with plastic wrap and refrigerate. When ready to bake remove from refrigerator 30 minutes before cooking to take the chill off then proceed with the recipe as written. You may need to add 5-10 minutes to the covered baking time if starting from cold.

Perfect Pairings

This versatile side dish complements nearly any protein. Serve alongside a simple roasted chicken for weeknight elegance or pair with a holiday roast beef for special occasions. The tangy balsamic notes also make it an excellent companion to grilled salmon or seared pork chops. For vegetarian meals this torte is substantial enough to serve as a main course alongside a crisp green salad dressed with lemon vinaigrette.

Variations to Try

For a Spanish twist substitute smoked paprika for thyme and add thin slices of chorizo between potato layers. Seeking something creamier? Add 1/4 cup of heavy cream to the balsamic mixture and finish with Gruyère instead of Parmesan. During summer months fold in thinly sliced zucchini between potato layers and top with fresh basil after baking for a seasonal adaptation that lightens the dish.

Recipe FAQs

→ What type of potatoes work best for this torte?

Yukon Gold potatoes are ideal because they hold their shape while becoming creamy when baked. Russet potatoes also work well if you prefer a fluffier texture. Whichever variety you choose, slice them thinly and uniformly (about 1/8 inch thick) for even cooking.

→ Can I make this torte ahead of time?

Yes! You can assemble the torte up to 24 hours in advance and refrigerate it covered. Allow an extra 10-15 minutes of baking time if cooking from cold. You can also fully bake it, refrigerate, and reheat at 350°F for 15-20 minutes until warmed through.

→ How do I achieve the crispiest texture on top?

For maximum crispiness, make sure to remove the foil for the final 15-20 minutes of baking. Adding a sprinkle of Parmesan cheese before this final bake creates an extra crispy, golden crust. You can also place the torte under the broiler for 1-2 minutes at the end, watching carefully to prevent burning.

→ Can I use dried thyme instead of fresh?

Absolutely! While fresh thyme provides the most vibrant flavor, dried thyme works well as a substitute. Use about 1 teaspoon of dried thyme in place of 1 tablespoon fresh. If possible, rub the dried thyme between your fingers before adding to release more of its essential oils.

→ What can I serve with this potato torte?

This versatile side pairs beautifully with roasted chicken, grilled steak, or baked fish. For a vegetarian meal, serve it alongside a fresh salad with acidic dressing to complement the savory torte. The balsamic flavor profile also works wonderfully with Mediterranean-inspired main dishes.

→ Can I make this dairy-free?

Yes! Simply omit the Parmesan cheese topping. The torte is naturally dairy-free without it and still develops a beautiful crispy top from the olive oil and balsamic mixture. For an alternative topping, try a sprinkle of nutritional yeast or breadcrumbs tossed with olive oil.