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Crispy Balsamic Potato Torte with Fresh Thyme

A delightful crispy potato torte layered with balsamic vinegar and fresh thyme, perfect as a side dish or a vegetarian main.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish, Vegetarian
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes (Yukon Gold or Russet)
  • 1 medium onion, thinly sliced
  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme) Reserve some for garnishing.
  • to taste Salt and pepper
  • optional Grated Parmesan cheese For an extra touch.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the potatoes. Slice them thinly, about ¼ inch thick.
  3. In a skillet, add a splash of olive oil over medium heat. Toss in the sliced onions and sauté until they become translucent and start to caramelize.
Assembly
  1. In a bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Add some thyme.
  2. In a greased round pie dish or ovenproof skillet, layer half of your potato slices, add the sautéed onions, and pour some balsamic mixture over the top. Repeat with remaining ingredients.
Cooking
  1. Cover the dish with aluminum foil and bake for about 40 minutes.
  2. Remove the foil, sprinkle with Parmesan if using, and bake for another 20-30 minutes until golden and crispy.
Serving
  1. Once cooked, garnish with fresh thyme and serve warm.

Notes

Don’t worry about perfect potato slices; it’s all about flavor. Leftovers can be stored in an airtight container in the fridge and reheated in the oven.