Description
This Golden Potato and Balsamic Torte with Fresh Thyme is a savory, layered potato dish featuring caramelized onions enhanced with balsamic vinegar and fragrant thyme. Baked to golden perfection with a crispy top and optional cheese, this elegant yet comforting torte makes a perfect side or vegetarian main for any occasion.
Ingredients
Scale
Potato and Cheese Layer
- 2 lbs golden potatoes (Yukon Gold), thinly sliced
- 1/2 cup grated Parmesan or Gruyère cheese (optional)
- 2 tablespoons butter, melted
- Salt and pepper to taste
Caramelized Onions
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9-inch springform or cake pan and line the bottom with parchment paper to ensure easy removal of the torte after baking.
- Caramelize Onions: Heat olive oil in a skillet over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they become caramelized and golden brown, about 15 to 20 minutes. This slow cooking develops deep, sweet flavors in the onions.
- Add Balsamic and Thyme: Stir in the balsamic vinegar and fresh thyme leaves. Continue cooking for 2 to 3 more minutes to allow the flavors to meld, then remove the skillet from heat and set the onion mixture aside.
- Layer Potatoes (First Layer): Arrange one-third of the thinly sliced potatoes evenly in the prepared pan. Season the potatoes with salt and pepper, then drizzle some of the melted butter over them to add richness and help with browning during baking.
- Add Onion Mixture and Cheese: Spread half of the caramelized onion mixture over the potato layer. If using, sprinkle a portion of the grated Parmesan or Gruyère cheese on top to add a savory, melty element.
- Layer Potatoes and Onions (Second Layer): Arrange another third of the sliced potatoes over the onions. Top this with the remaining onion mixture and sprinkle the rest of the cheese if using.
- Top with Remaining Potatoes: Finish by layering the remaining potatoes on top. Season again with salt and pepper, and brush the remaining melted butter over the surface to encourage a crispy and golden crust.
- Bake Covered: Cover the pan tightly with foil and bake in the preheated oven for 45 minutes. This step allows the potatoes to cook through and the flavors to meld without drying out.
- Bake Uncovered: Remove the foil and continue baking for an additional 20 to 25 minutes until the top layer of potatoes turns golden brown and crispy.
- Cool and Serve: Allow the torte to cool slightly before removing from the pan and slicing. This resting period helps the torte set for clean slices and optimal texture.
Notes
- Use thinly sliced potatoes for even cooking; a mandoline slicer works best.
- The cheese layer is optional but adds richness. Gruyère offers a nuttier flavor, while Parmesan gives a sharper bite.
- The torte can be prepared ahead and baked just before serving.
- Fresh thyme enhances flavor but dried thyme is a great substitute if fresh is unavailable.
- Leftovers keep well and can be reheated gently in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European
