Go Back
If you're seeking a dish that marries simplicity with sophistication, look no further than the Balsamic-Thyme Potato Torte. This recipe not only showcases the humble potato in a striking new light but also highlights the aromatic qualities of fresh thyme and the tangy depth of balsamic vinegar. This dish is more than just a side; it can seamlessly transform into a hearty vegetarian main course that will impress your family and guests alike.

Balsamic-Thyme Potato Torte

Discover the perfect blend of simplicity and sophistication with the Balsamic-Thyme Potato Torte. This recipe transforms humble Yukon Gold potatoes into a stunning layered dish, infused with fresh thyme and balsamic vinegar for a delightful mix of flavors and textures. Ideal as a main course or an impressive side, the torte becomes a centerpiece for any meal. Embrace the culinary tradition and enjoy a comforting, wholesome dish that will have everyone asking for seconds!
Print Recipe Pin Recipe

Ingredients
  

4 large Yukon Gold potatoes, peeled and thinly sliced

1 medium yellow onion, thinly sliced

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 cup shredded Gruyère cheese

1 tablespoon unsalted butter (for greasing the pan)

Fresh thyme sprigs (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan with the butter.

    Prepare the Potato Mixture: In a large mixing bowl, combine the sliced potatoes, sliced onion, olive oil, balsamic vinegar, thyme, minced garlic, salt, and black pepper. Toss until all the ingredients are evenly coated.

      Layer the Torte: Begin layering the potato mixture in the prepared cake pan. Start with a layer of potato slices, then add a layer of onions. Continue until all the potatoes and onions are used, ensuring to press down gently to compact the layers.

        Finish with Cheese: Once all the layers are formed, sprinkle the shredded Gruyère cheese evenly over the top layer of potatoes.

          Cover and Bake: Cover the cake pan tightly with aluminum foil and place it in the preheated oven. Bake for 40 minutes to allow the potatoes to become tender.

            Uncover and Brown: After 40 minutes, remove the foil and bake for an additional 20-25 minutes, until the top is golden brown and crispy.

              Cool and Serve: Once done, remove from the oven and let it cool for about 10 minutes. Carefully run a knife around the edges of the torte to loosen it before inverting onto a serving platter.

                Garnish and Enjoy: Garnish with fresh thyme sprigs before serving. Cut into wedges and enjoy as a delightful side dish or a vegetarian main course.

                  Prep Time, Total Time, Servings:

                    20 minutes | 1 hour 5 minutes | Serves 6-8