Description

This Crispy Balsamic Potato Torte is a deliciously layered potato dish featuring thinly sliced Russet or Yukon Gold potatoes tossed in a flavorful blend of olive oil, melted butter, balsamic vinegar, garlic, and fresh herbs. Baked to golden perfection with a crispy top and optional Parmesan cheese sprinkled between layers, this elegant yet easy-to-make torte is perfect as a comforting side or a vegetarian main.

Ingredients

Scale

Potatoes and Seasoning

2 ½ lbs Russet or Yukon Gold potatoes, thinly sliced
1 tsp salt
½ tsp black pepper
1 tsp fresh thyme or rosemary, chopped (or ½ tsp dried)
2 cloves garlic, minced

For Dressing and Layering

2 tbsp olive oil
2 tbsp melted butter
1 ½ tbsp balsamic vinegar
¼ cup grated Parmesan cheese (optional)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan or oven-safe skillet with parchment paper and lightly grease it to prevent sticking.
Slice Potatoes: Using a mandoline or a sharp knife, thinly slice the potatoes to about 1/8-inch thickness. Uniform slices help ensure even cooking and layering.
Toss Potatoes with Flavorings: In a large mixing bowl, combine the potato slices with olive oil, melted butter, balsamic vinegar, minced garlic, fresh herbs, salt, and black pepper. Toss thoroughly to coat each slice evenly in the flavorful mixture.
Layer the Potatoes: Arrange the potato slices in the prepared pan, overlapping them slightly for a neat and visually appealing layered effect. If using Parmesan cheese, sprinkle some between the layers for added richness and flavor.
Cover and Press: Cover the top of the layered potatoes with parchment paper. Press down gently using a smaller pan or an oven-safe weight to compact the layers, which helps the torte hold its shape during baking.
Bake Covered: Place the pan in the preheated oven and bake for 45 to 50 minutes with the parchment and weight on. This cooking step allows the potatoes to cook through and the flavors to meld.
Remove Cover and Continue Baking: After the initial bake, carefully remove the parchment and weight. Return the torte to the oven and bake uncovered for an additional 15 minutes. This final step crisps the top, creating a golden, crispy crust.
Rest and Serve: Let the potato torte rest for 10 to 15 minutes after baking. Then invert the torte onto a serving plate, slice it, and serve warm for the best flavor and texture experience.

Notes

Using a mandoline slicer helps achieve uniform potato slices for even cooking.
Parmesan cheese is optional but adds a delicious savory note and richness.
Fresh herbs like thyme or rosemary can be substituted based on preference.
Letting the torte rest after baking allows it to set and makes slicing easier.
This recipe works well as a vegetarian side dish or a light main course.