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### 🥄 Instructions
#### **Step 1: Prep the Potatoes**
Start by peeling the potatoes and slicing them as thinly as possible—ideally, about 1/8 inch thick. A mandoline slicer works wonders here for uniform slices, but a sharp knife will work just fine if you take your time.
#### **Step 2: Sauté the Potatoes**
In a large skillet, heat **2 tablespoons of olive oil** over medium heat. Add the sliced potatoes and sauté for about 5–7 minutes, stirring occasionally. You don’t want to cook them all the way through, just soften them slightly while giving them a bit of color.
Once the potatoes have softened, sprinkle them with **salt**, **pepper**, **garlic powder**, and **fresh thyme**. Stir well to evenly coat the potatoes in the seasonings.
#### **Step 3: Add the Balsamic Vinegar**
Reduce the heat and drizzle **2 tablespoons of balsamic vinegar** over the potatoes. Stir to combine, letting the vinegar soak into the potatoes, creating a delicious glaze. Cook for another 2–3 minutes until the vinegar has reduced a bit.
Remove the skillet from heat and set aside to cool slightly.
#### **Step 4: Assemble the Torte**
Preheat your oven to **400°F (200°C)**. Grease a 9-inch round baking dish or springform pan with butter and a light brushing of olive oil.
Now, layer the potatoes in the pan, overlapping the slices like you would for a gratin. For each layer, sprinkle a little **parmesan cheese** (if using) and drizzle with more **olive oil**. Repeat the process until all the potatoes are in the pan, pressing them down gently to compact the layers.
#### **Step 5: Bake to Perfection**
Cover the torte with aluminum foil and bake in the preheated oven for about **40 minutes**. After 40 minutes, remove the foil and bake for an additional **20–30 minutes**, or until the top is crispy and golden brown, and the potatoes are tender when pierced with a fork.
#### **Step 6: Let It Rest and Serve**
Once the torte is done, remove it from the oven and let it rest for 10–15 minutes. This allows the layers to set, making it easier to slice. When ready, slice it into wedges and serve warm.
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### 💡 Tips and Variations
– **Add more herbs**: Experiment with additional herbs like **rosemary**, **oregano**, or **sage** for extra flavor.
– **Cheese options**: For a more decadent dish, try layering in **Gruyère** or **cheddar** cheese between the potato layers. It’ll add richness and a lovely meltiness.
– **Make it vegetarian**: This dish is already vegetarian, but for extra richness, you can top it with a dollop of **sour cream** or serve with a simple **green salad** to balance out the flavors.
– **Make-ahead**: You can prepare this torte a day ahead and refrigerate it before baking. When you’re ready to eat, just pop it in the oven to warm through and crisp up.
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### 🥰 Why You’ll Keep Coming Back to This Recipe
The **Crispy Balsamic-Thyme Potato Torte** is a game-changer. It’s hearty enough to be a satisfying main course or a show-stopping side dish at any dinner party. The layers of tender potatoes infused with rich balsamic vinegar, aromatic thyme, and a crispy golden crust make each bite a symphony of flavors.
Not only is it **impressive** to serve, but it’s also incredibly easy to make—perfect for those nights when you want something a little more special without spending hours in the kitchen. Whether you’re hosting guests or treating yourself to a delicious dinner, this potato torte will leave everyone talking.
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**Ready to make a dish that’s as beautiful as it is delicious?** Give this Crispy Balsamic-Thyme Potato Torte a try, and you’ll have a new favorite recipe in your culinary repertoire.
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