Crispy Balsamic Potato Torte with Fresh Thyme

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Crispy Balsamic Potato Torte with Fresh Thyme

Looking to elevate your potato game? This Crispy Balsamic Potato Torte with Fresh Thyme combines thin layers of Yukon gold potatoes, fresh herbs, and a drizzle of balsamic glaze, all baked to golden perfection. With its crispy edges and melt-in-your-mouth center, this dish makes the perfect side or main for your next dinner gathering.

Why You’ll Love This Recipe

  • Crispy yet tender: Golden layers with a buttery crisp and a soft center.
  • Flavorful twist: Balsamic glaze adds a sweet-tangy kick, balanced by earthy fresh thyme.
  • Elegant presentation: Stunning torte-style layering makes it a showstopper on any table.

Ingredients

  • 4 lbs Yukon gold potatoes
  • 6 tablespoons butter, divided
  • 3 tablespoons fresh thyme, chopped
  • 1/4 cup balsamic glaze
  • 1 1/2 tablespoons salt
  • 1 1/2 teaspoons freshly ground black pepper

Equipment You’ll Need

  • Mandoline slicer or sharp knife
  • 10-inch cast iron skillet
  • 8-inch dinner plate or cake pan (for pressing)
  • Oven (preheated to 450°F / 230°C)

Instructions

1. Prep the Oven

Preheat to 450°F (230°C). A hot oven is key for that signature crispy crust.

2. Slice the Potatoes

Peel and thinly slice potatoes to 1/8-inch thick using a mandoline or sharp knife for even cooking.

3. Butter the Skillet

Melt 3 tablespoons of butter in the cast iron skillet over medium heat to prep the base layer.

4. Layer the Potatoes

Begin layering the slices in overlapping concentric circles. After a couple of layers, sprinkle with salt, pepper, and a tablespoon of thyme.

5. Add Balsamic and Repeat

Continue layering, seasoning each layer with salt, pepper, thyme, and balsamic glaze. Halfway through, pour the remaining 3 tablespoons of melted butter over the layers.

6. Press Down the Torte

Once all layers are in, press down with an 8-inch plate or cake pan to compact the torte for an even bake.

7. Bake – Round One

Bake uncovered for 30 minutes. Remove and press again to reinforce layers.

8. Bake – Round Two

Return to oven and bake an additional 25 minutes or until the top is golden and crispy.

9. Cool and Serve

Let cool slightly. Run a knife around the edges to loosen, then invert onto a plate. Slice into wedges and serve immediately.

Pro Tips

  • Extra Crisp Bottom: Start the skillet on the stovetop over medium-high heat for 5–10 minutes before baking.
  • Mandoline Safety: Always use a guard or cut-resistant gloves.
  • No Cast Iron? Use an oven-safe skillet or baking dish. For easy release, line the base with parchment paper.

Variations

  • Cheesy Twist: Add shredded Parmesan or Gruyère between layers.
  • Herb Swap: Rosemary or oregano make great substitutes for thyme.
  • Root Veg Boost: Include thinly sliced sweet potatoes or parsnips.

What to Serve It With

This torte is a versatile side that pairs beautifully with:

  • Roast chicken or beef
  • Grilled pork chops
  • Fresh arugula or spinach salad with vinaigrette
  • A glass of Pinot Noir or chilled Sauvignon Blanc

Storage & Reheating

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat slices in a skillet or oven at 350°F (175°C) until warm and crisp.

FAQs

Can I make this ahead of time?
Yes. Assemble the torte and refrigerate (uncooked) for up to 24 hours. Let it come to room temperature before baking.

What potatoes can I substitute?
Russets work well if you prefer a fluffier texture.

How do I prevent sticking?
Butter the skillet generously or line the bottom with parchment paper.

 

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