Description
Experience the delicious Crispy Balsamic-Thyme Potato Torte, a veggie showstopper that’s perfect for any occasion.
Ingredients
Scale
- 2 pounds Potatoes (Yukon Gold or Russet recommended)
- 1/2 cup Balsamic Vinegar (Can substitute with red wine or apple cider vinegar)
- 2 tablespoons Olive Oil
- 2 teaspoons Fresh Thyme Leaves (1 teaspoon dried thyme can be used alternatively)
- 1 teaspoon Salt (Adjust to personal preference)
- 1/2 teaspoon Black Pepper
- 1 clove Garlic (minced)
- 1 cup Shredded Mozzarella Cheese (optional) (Can substitute with Gruyère or aged cheddar)
- 1 bunch Fresh Thyme Sprigs (For presentation)
Instructions
- Preheat your oven to 400°F (200°C) while you prepare your ingredients. Grease a 9-inch round cake pan to prevent sticking.
- Peel and thinly slice the potatoes to about ⅛ inch using a mandoline or a sharp knife.
- In a mixing bowl, combine the balsamic vinegar, olive oil, minced garlic, thyme leaves, salt, and black pepper.
- Gently toss the sliced potatoes in the marinade until they are evenly coated.
- Layer the potatoes in the prepared pan, arranging them in overlapping circular patterns.
- If desired, sprinkle shredded mozzarella between some of the potato layers.
- Cover the pan with aluminum foil and bake for 45 minutes.
- After 45 minutes, carefully remove the foil and bake for an additional 30 minutes until the top is golden brown and crispy.
- Remove the torte from the oven and let it cool in the pan for about 15 minutes.
- Run a knife around the edges and gently invert the torte onto a serving plate, slicing it into wedges.
Notes
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg