Description
An elevated potato dish that combines earthy thyme with rich balsamic vinegar for a deliciously crispy torte.
Ingredients
Scale
- 3 pounds Yukon Gold Potatoes, thinly sliced
- 2 tablespoons Fresh Thyme (or 1 tablespoon dried thyme)
- 1/4 cup Balsamic Vinegar
- 4 cloves Garlic, minced
- 3 tablespoons Extra Virgin Olive Oil (or avocado oil)
- Sea Salt, to taste
- Black Pepper, to taste
- 1 cup Parmesan Cheese, grated (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and peel the Yukon Gold potatoes, then slice them thinly, about 1/8 inch thick.
- In a large mixing bowl, combine the sliced potatoes with minced garlic, thyme, balsamic vinegar, olive oil, salt, and black pepper. Toss gently.
- Grease a round cake pan (8 or 9 inches) with olive oil. Layer the potato mixture in a circular pattern, pressing down lightly.
- Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes or until golden brown.
- Remove the torte from the oven and let it cool for about 10 minutes before slicing.
- Slice the torte into wedges and serve warm or at room temperature.
Notes
For a dairy-free alternative, use nutritional yeast instead of Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: potato torte, crispy potatoes, balsamic vinegar, vegetarian main dish, gourmet potatoes
