Crispy Balsamic Thyme Potato Torte
Thinly sliced potatoes layered with balsamic vinegar, olive oil, garlic, and thyme, baked covered then uncovered until golden.
Equipment
- Round baking dish
- Aluminum foil
- Mandoline or sharp knife
Ingredients
Main Ingredients
- 32 oz potatoes thinly sliced, Russet or Yukon Gold
- ¼ cup balsamic vinegar
- 3 tbsp olive oil plus a little for the dish
- 2 cloves garlic minced
- 1 tbsp fresh thyme chopped
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese optional, for the top
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F, grease a round dish, and slice the potatoes thin.
- Mix. Whisk the vinegar, oil, garlic, thyme, salt, and pepper.
- Layer. Layer half the potatoes with half the mixture, then repeat with the rest.
- Bake. Cover with foil and bake for 45 minutes.
- Crisp. Uncover, add the Parmesan if using, and bake 15 to 20 minutes more, then rest 10 minutes.
Notes
Substitutions: Use dried thyme at one third the amount, or swap the Parmesan for another hard cheese.
Tips: Slice evenly and cover tightly for tender layers.
Storage: Refrigerate up to 4 days and reheat to 165 degrees F. Do not freeze.
Nutrition does not include the optional Parmesan cheese.