Description
Golden Potato and Balsamic Torte with Fresh Thyme is a beautifully layered dish featuring thinly sliced potatoes roasted with balsamic caramelized onions and fragrant thyme.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh thyme leaves (or 1 tsp dried)
- 2 lbs golden potatoes (Yukon Gold), thinly sliced
- 2 tablespoons butter, melted
- Salt and pepper to taste
- 1/2 cup grated Parmesan or Gruyère cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch springform or cake pan and line the bottom with parchment paper.
- Heat olive oil in a skillet over medium heat. Add onions and cook, stirring often, until caramelized (about 15–20 minutes).
- Stir in balsamic vinegar and thyme, then cook for 2–3 more minutes. Set aside.
- Layer one-third of the sliced potatoes in the pan. Season with salt and pepper and drizzle with some melted butter.
- Spread half of the onion mixture over the potatoes, then sprinkle with cheese if using.
- Repeat with another third of potatoes, the rest of the onions, and cheese.
- Top with remaining potatoes, season again, and brush with the remaining butter.
- Cover with foil and bake for 45 minutes. Uncover and bake an additional 20–25 minutes until the top is golden and crispy.
- Let rest 10 minutes before slicing. Garnish with fresh thyme if desired.
Notes
- Use a mandoline for evenly thin potato slices.
- Can be made ahead and reheated; flavors improve overnight.
- Try sweet potatoes for a twist or add a layer of sautéed mushrooms.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 4g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg