Description
Thinly sliced potatoes are layered with balsamic vinegar, garlic, olive oil, and fresh thyme, then baked until tender with a golden, crispy parmesan crust. This elegant yet comforting side dish delivers rich flavor and beautiful presentation with simple ingredients.
Ingredients
900g potatoes, very thinly sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
4 garlic cloves, minced
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup grated parmesan cheese
1 tablespoon butter, for greasing
Instructions
- Preheat the oven to 190°C and grease a round baking dish with butter.
- In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, thyme leaves, salt, and black pepper.
- Add the thinly sliced potatoes and toss gently until all slices are evenly coated.
- Arrange the potatoes in tight overlapping layers inside the prepared baking dish.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil, sprinkle the parmesan cheese evenly over the top, and continue baking for 20 minutes until golden and crisp.
- Let the torte rest for 5 minutes before slicing and serving.
Notes
Add thinly sliced onions between layers for extra sweetness and flavor.
Substitute rosemary for thyme for a more robust herbal taste.
Mix in Gruyère or mozzarella with the parmesan for a cheesier variation.
Add a pinch of red pepper flakes for gentle heat.
Store leftovers in the refrigerator for up to 4 days and reheat in the oven for best texture.
Freeze individual portions for up to 2 months and thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg
