Golden Potato and Balsamic Torte with Fresh Thyme: A Rustic and Elegant Side Dish

When I want a side dish that’s both visually stunning and deeply flavorful, I make this golden potato and balsamic torte with fresh thyme. It’s layered, savory, and aromatic—perfect for pairing with a cozy dinner or serving as the star on a brunch table. The thin-sliced potatoes bake into a tender, golden stack infused with sweet balsamic and earthy thyme in every bite.

Why You’ll Love This Recipe

I love how this torte brings together rustic comfort and elegant presentation. The potatoes turn beautifully golden on the edges while staying tender inside, and the drizzle of balsamic adds a subtle tangy sweetness that pairs perfectly with the fresh thyme. It’s a versatile recipe that I can serve warm or at room temperature, and it always draws compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yukon gold potatoes, thinly sliced

• Red onion, thinly sliced

• Olive oil

• Balsamic vinegar

• Fresh thyme leaves

• Salt and black pepper

• Garlic, minced

• Optional: grated parmesan or crumbled goat cheese

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a springform pan or pie dish.

2. In a skillet, I sauté the red onions and garlic in olive oil until soft and slightly caramelized, then set them aside.

3. I toss the thinly sliced potatoes with olive oil, balsamic vinegar, salt, pepper, and fresh thyme.

4. I begin layering the potatoes in the prepared dish, overlapping the slices slightly. After a couple of layers, I add a layer of the sautéed onions.

5. I continue layering until all the ingredients are used, finishing with a neat layer of potatoes on top.

6. I cover the dish with foil and bake for 40 minutes. Then I remove the foil and bake for another 15–20 minutes until the top is golden and the potatoes are tender.

7. I let it rest for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 6–8 and takes about 20 minutes to prep and 55–60 minutes to bake. It’s ideal for weekend dinners or special occasions.

Variations

• I sometimes add thinly sliced zucchini or sweet potato for a colorful twist.

• For added richness, I layer in a few tablespoons of goat cheese or sprinkle grated parmesan between layers.

• Swapping thyme for rosemary or sage gives it a different herbal profile.

• A drizzle of honey or maple syrup over the top adds a sweet finish that contrasts beautifully with the vinegar.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F (175°C) for about 10–15 minutes to keep the edges crispy. Microwaving is convenient but softens the texture a bit.

FAQs

Can I slice the potatoes ahead of time?

Yes, I often slice them early and store them in cold water to prevent browning. I just pat them dry before layering.

What kind of potatoes work best?

Yukon gold potatoes are my favorite because they hold their shape and have a buttery flavor, but red potatoes also work well.

Do I need a mandoline to slice the potatoes?

It’s helpful, but not necessary. I use a sharp knife and take my time for even, thin slices.

Can I make this dish dairy-free?

Absolutely. It’s naturally dairy-free unless I choose to add cheese. It’s flavorful enough to stand on its own without it.

Is this torte good for meal prep?

Yes, I make it in advance and reheat slices throughout the week. It holds together well and makes a satisfying lunch or side.

Conclusion

This golden potato and balsamic torte with fresh thyme is one of my favorite ways to showcase simple ingredients in a beautiful, flavorful dish. With its crisp edges, tender center, and balance of earthy and tangy notes, it’s always a hit—whether I serve it for a cozy dinner or bring it to a gathering. Once I made it, it earned a permanent place in my rotation.

Golden Potato and Balsamic Torte with Fresh Thyme: A Rustic and Elegant Side Dish

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 55–60 minutes
• Total Time: ~1 hour 15 minutes
• Yield: Serves 6–8
• Category: Side Dish, Brunch
• Method: Baking, Roasting
• Cuisine: Rustic, Mediterranean-Inspired
• Diet: Vegetarian

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Description

Golden Potato and Balsamic Torte with Fresh Thyme is a beautifully layered side dish made with thinly sliced Yukon gold potatoes, sweet caramelized onions, and a tangy balsamic glaze. Infused with fresh thyme and baked until golden and tender, this rustic yet elegant torte is perfect for dinner parties, brunches, or cozy family meals.

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Ingredients

• Yukon gold potatoes, thinly sliced
• Red onion, thinly sliced
• Olive oil
• Balsamic vinegar
• Fresh thyme leaves
• Garlic, minced
• Salt and black pepper to taste
• Optional: grated parmesan or crumbled goat cheese

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Instructions

1. Preheat oven to 375°F (190°C) and grease a springform pan or pie dish.

2. In a skillet, sauté red onion and garlic in olive oil until soft and caramelized. Set aside.

3. In a bowl, toss thin potato slices with olive oil, balsamic vinegar, salt, pepper, and fresh thyme.

4. Layer half the potatoes in the pan, overlapping slightly. Add a layer of the sautéed onions.

5. Continue layering remaining potatoes and onions, finishing with a neat top layer of potatoes.

6. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15–20 minutes until top is golden and potatoes are fork-tender.

7. Let rest for 10 minutes before slicing and serving.

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Notes

• Add thinly sliced zucchini or sweet potatoes for color and variety.
• Sprinkle goat cheese or parmesan between layers for richness.
• Swap thyme for rosemary or sage for a flavor variation.
• Drizzle honey or maple syrup before baking for a hint of sweetness.
• A mandoline ensures even slices, but a sharp knife works too.