Balsamic-Thyme Potato Torte (Print Version)
Golden layers of potato infused with balsamic vinegar and fragrant thyme, baked until the edges turn deliciously crispy.
# Ingredients:
01 -
2 lbs potatoes, thinly sliced (Yukon Gold or Russet recommended)
02 -
1/4 cup balsamic vinegar
03 -
3 tablespoons olive oil
04 -
2 cloves garlic, minced
05 -
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
06 -
Salt and pepper to taste
07 -
Grated Parmesan cheese (optional, for a cheesy, crispy topping)
# Steps to Follow:
01 -
Heat your oven to 375°F (190°C). Lightly grease a round baking dish with olive oil or cooking spray to keep the torte from sticking.
02 -
In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, chopped thyme, salt, and pepper to create a bold, herby mixture.
03 -
Arrange half of the sliced potatoes in the baking dish, overlapping slightly. Drizzle evenly with half of the balsamic-thyme mixture.
04 -
Place the remaining potato slices on top and pour the rest of the balsamic glaze over them. Press down gently to pack the layers.
05 -
Cover the dish with foil and bake for 45 minutes. The foil ensures the potatoes remain tender and absorb the flavor.
06 -
Remove the foil. For a cheesy option, sprinkle grated Parmesan on top. Bake uncovered for an additional 15-20 minutes, until the edges are crispy and golden brown.
07 -
Allow the torte to cool for 5 minutes before slicing and serving warm.
# Additional Notes:
01 -
For a crispy texture, press the potato layers firmly before baking and ensure the edges are exposed to direct heat.