This Crispy Balsamic-Thyme Potato Torte is a savory and elegant side dish that layers thinly sliced potatoes with aromatic thyme and a splash of balsamic vinegar. Baked until golden and crisp on the edges, this torte is as stunning in presentation as it is in flavor. I love serving it at dinner parties or holiday meals when I want something both rustic and refined.
Why You’ll Love This Recipe
I find this potato torte irresistibly satisfying thanks to its crisp layers, subtle herbal notes from fresh thyme, and the tangy-sweet finish from balsamic vinegar. It’s a comforting dish that feels fancy but uses simple pantry staples. Whether I serve it with roasted meats or as the centerpiece of a vegetarian meal, it always gets rave reviews.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Yukon gold potatoes, thinly sliced
- Fresh thyme leaves
- Balsamic vinegar
- Olive oil or melted butter
- Salt
- Freshly ground black pepper
Directions
- I start by preheating the oven to 400°F (200°C) and greasing a round cake or tart pan.
- I thinly slice the potatoes using a mandoline or sharp knife for even layers.
- In a large bowl, I toss the potato slices with olive oil or melted butter, balsamic vinegar, thyme, salt, and pepper.
- I layer the potatoes in the pan, overlapping slightly, and pressing down occasionally to keep it compact.
- Once all the potatoes are layered, I cover the pan with foil and bake for 30 minutes.
- I then remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown and crisp.
- Before serving, I let it cool for a few minutes, then invert it onto a plate or serve directly from the pan.
Servings and timing
This recipe serves about 6 people and takes approximately 1 hour and 15 minutes in total — including prep and baking time.
Variations
- I sometimes swap out the balsamic for apple cider vinegar for a milder tang.
- For added richness, I mix in grated parmesan or Gruyère between the layers.
- A touch of garlic powder or minced garlic can deepen the flavor.
- To make it dairy-free, I use olive oil instead of butter.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place slices on a baking sheet and warm them in the oven at 350°F until heated through and re-crisped. I avoid microwaving it if I want to keep the texture crispy.
FAQs
How do I keep the potato layers from falling apart?
I press down on the layers as I build them and once during baking to help the torte hold its shape. Letting it cool slightly before slicing also helps it stay intact.
Can I make this potato torte ahead of time?
Yes, I often make it a day in advance and reheat it in the oven before serving. It actually tastes even better the next day.
What kind of potatoes work best?
I like using Yukon gold potatoes because they have the right balance of waxy and starchy texture, which gives a creamy interior and crisp exterior.
Is this recipe gluten-free?
Yes, as long as I use gluten-free balsamic vinegar, the entire dish is naturally gluten-free.
Can I use dried thyme instead of fresh?
I can, but I use about one-third the amount since dried herbs are more concentrated. I find fresh thyme gives the best flavor and aroma though.
Conclusion
This Crispy Balsamic-Thyme Potato Torte is a dish I keep coming back to for its simplicity, flavor, and impressive appearance. It’s a lovely addition to any meal and easy enough to make on a weeknight. Whether I’m entertaining guests or just treating myself, this recipe never disappoints.
Crispy Balsamic-Thyme Potato Torte
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American, French-inspired
- Diet: Gluten Free
Description
This Crispy Balsamic-Thyme Potato Torte is a savory and elegant side dish made with thinly sliced Yukon gold potatoes, fresh thyme, and balsamic vinegar. Oven-baked until golden and crispy, it’s a rustic yet refined recipe that’s perfect for dinner parties or holiday meals.
Ingredients
- Yukon gold potatoes, thinly sliced
- Fresh thyme leaves
- Balsamic vinegar
- Olive oil or melted butter
- Salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Grease a round cake or tart pan.
- Slice potatoes thinly using a mandoline or sharp knife.
- In a large bowl, toss potato slices with olive oil or butter, balsamic vinegar, thyme, salt, and pepper.
- Layer the potatoes in the prepared pan, overlapping slightly. Press down occasionally to compact.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 20–30 minutes until golden and crisp.
- Let cool slightly before inverting onto a plate or serving directly from the pan.
Notes
- Substitute balsamic with apple cider vinegar for a gentler flavor.
- Add parmesan or Gruyère between layers for richness.
- Garlic powder or minced garlic can deepen the flavor.
- Use olive oil to make it dairy-free.
- Best reheated in the oven to retain crispiness.
