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.
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
Instructions
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Preheat oven to 375°F (190°C) and grease a springform pan or pie dish.
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In a skillet, sauté red onion and garlic in olive oil until soft and caramelized. Set aside.
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In a bowl, toss thin potato slices with olive oil, balsamic vinegar, salt, pepper, and fresh thyme.
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Layer half the potatoes in the pan, overlapping slightly. Add a layer of the sautéed onions.
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Continue layering remaining potatoes and onions, finishing with a neat top layer of potatoes.
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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.
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Let rest for 10 minutes before slicing and serving.
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.
