Crispy Balsamic-Thyme Potato Torte Recipe
This Crispy Balsamic-Thyme Potato Torte is a deliciously layered and flavorful dish featuring thinly sliced potatoes marinated in balsamic vinegar, olive oil, garlic, and fresh thyme. Baked until tender and topped with a golden, crispy crust, this torte offers a perfect balance of tangy, herbaceous, and savory flavors. Optional mozzarella cheese adds creamy richness between the layers, making it an impressive yet simple potato side or vegetarian main dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 2 pounds of potatoes (Yukon Gold or Russet recommended)
Marinade
- ½ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
Additional
- 1 cup shredded mozzarella cheese (optional)
- Fresh thyme sprigs for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch round cake pan or a similar-sized baking dish to prevent sticking.
- Prepare Potatoes: Peel the potatoes and slice them thinly, about ⅛ inch thick, using a mandoline or a sharp knife for even cooking and layering.
- Mix the Marinade: In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, thyme leaves, salt, and black pepper until well combined.
- Coat the Potatoes: Add the thin potato slices into the marinade bowl and gently toss them to ensure each slice is evenly coated with the flavorful mixture.
- Layer the Potatoes: Begin layering the marinated potato slices in the prepared pan, arranging them in an overlapping circular pattern. Continue layering until the pan is filled, making sure to keep the slices flat and evenly spread.
- Add Cheese: If using, sprinkle shredded mozzarella cheese between some of the layers for added creaminess and enhanced flavor.
- Cover and Bake: Cover the pan tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and absorb all the flavors.
- Crisp the Top: Remove the foil and continue baking for an additional 30 minutes. This will give the top a beautiful golden brown color and a crispy texture.
- Cool the Torte: After baking, take the torte out of the oven and let it cool in the pan for about 15 minutes to help it set, making it easier to slice without falling apart.
- Slice and Serve: Run a knife around the edges to loosen the torte, then carefully invert it onto a serving plate. Garnish with fresh thyme sprigs if desired, slice, and serve warm.
Notes
- Use Yukon Gold potatoes for a buttery flavor or Russet potatoes for fluffier layers.
- Thinner potato slices result in a more tender torte that cooks evenly.
- Fresh thyme enhances the herbal aroma, but dried thyme works well as a substitute.
- Mozzarella cheese is optional but adds a creamy texture and richness to the dish.
- Letting the torte cool slightly before slicing helps maintain its structure.
- Serve alongside salads or roasted meats for a complete meal.
Keywords: potato torte, balsamic vinegar, thyme, crispy potato dish, vegetarian side, baked potato recipe, mozzarella potato bake
