Why You’ll Love This Recipe
A Crispy Balsamic Thyme Potato Torte is the kind of dish that turns any meal—holiday or everyday—into something special. Paper-thin layers of potatoes are brushed with balsamic butter, seasoned with fresh thyme, and baked until crisp on the outside and tender within. The torte unmolds into a beautiful, golden, ripple-edged round worthy of any festive table. Despite its elegant look, it is surprisingly simple to prepare and uses only a handful of ingredients. When I tested this dish, I loosened the balsamic butter with a splash of almond milk to help the layers spread more smoothly, and it still baked into gorgeous, crispy edges. This recipe is ideal for anyone looking to impress without stress.
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Crispy Balsamic Thyme Potato Torte: A Sophisticated, Golden-Crisped Holiday Side
- Total Time: 75 mins
- Yield: 6–8 servings
- Diet: Vegetarian
Description
A beautifully layered crispy potato torte infused with balsamic vinegar and fresh thyme, baked until golden with tender centers and crunchy edges—an elegant side dish for any meal.
Ingredients
- 3 lbs potatoes, thinly sliced
- 3 tbsp olive oil
- 2 tbsp melted butter
- 2 tbsp balsamic vinegar
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme leaves (plus extra for garnish)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Line or grease a round baking dish or cast iron skillet.
- In a large bowl, mix olive oil, melted butter, balsamic vinegar, garlic, salt, pepper, and thyme.
- Add the thinly sliced potatoes and toss until evenly coated.
- Layer potatoes in the pan in overlapping circles to create a torte pattern.
- Press down gently and drizzle any remaining mixture over the top.
- Bake uncovered for 50–60 minutes, or until potatoes are tender and the top is crispy and golden.
- Sprinkle Parmesan on top in the last 10 minutes if desired.
- Cool slightly before slicing. Garnish with fresh thyme and serve.
Notes
- A mandoline ensures perfectly thin, even slices.
- Add caramelized onions between layers for extra flavor.
- Pairs well with roasted meats, chicken, or holiday mains.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Side Dish
- Method: Baked
- Cuisine: French
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Yukon gold potatoes
These potatoes have the perfect creamy texture and hold their shape while the layers bake. When sliced thinly, they crisp beautifully and develop golden edges.
Butter
Melted butter is essential for brushing between layers, creating richness, crispness, and that irresistible golden finish.
Balsamic vinegar
Adds tangy depth and slight sweetness. It caramelises during baking, enhancing both colour and flavour.
Fresh thyme
Thyme infuses the torte with herbal earthiness and complements the balsamic beautifully.
Garlic
Adds subtle aromatic depth without overpowering the delicate potato layers.
Salt and pepper
Season each layer lightly to ensure the entire torte is balanced and flavourful.
Olive oil (optional)
Used to coat the pan for extra crisp edges and easy release after baking.
Directions
Preheat your oven to a moderate roasting temperature. Line the bottom of a springform pan or cast-iron skillet with parchment and brush lightly with olive oil. Use a mandoline or sharp knife to slice the potatoes into very thin rounds.
In a small bowl, combine melted butter, balsamic vinegar, minced garlic, salt, and pepper. Brush the bottom of the pan with a thin layer of the balsamic mixture. Arrange a layer of potato slices in concentric circles, overlapping slightly. Brush with more of the balsamic butter and sprinkle lightly with thyme.
Continue layering—potatoes, balsamic butter, thyme—until the pan is full. Press gently to compact the layers. Cover with foil and bake until the potatoes are tender. Remove the foil and bake longer to crisp the top and edges. Allow the torte to rest briefly before unmolding. Slice into wedges and serve warm.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6–8 people as a side dish. Preparation takes about 15 minutes, and baking requires 45–55 minutes depending on oven type and pan size.
Storage/reheating
Refrigerate leftovers for up to two days. Reheat slices in the oven or air fryer to restore crispness. Avoid microwaving as it softens the layers. The torte reheats best when placed directly on a baking sheet at moderate heat.
Variations and Customizations
Parmesan Potato Torte
Add grated Parmesan between layers for extra savoury depth and crisp edges.
Herb Garden Torte
Use a blend of thyme, rosemary, sage, and parsley for a more aromatic, herb-rich version.
Caramelized Onion Potato Torte
Add thin layers of caramelised onions between every few potato layers for sweetness and complexity.
Garlic Butter Crusted Torte
Increase the garlic and finish with a final brush of garlic butter for bold flavour.
Balsamic Maple Torte
Mix a teaspoon of maple syrup into the balsamic butter for subtle sweetness and warmth.
Cheddar & Thyme Torte
Add sharp cheddar between layers for a richer, more indulgent side dish.
Smoky Paprika Torte
Dust each layer lightly with paprika for colour and subtle smokiness.
Vegan Crispy Potato Torte
Use plant-based butter and a balsamic reduction for a dairy-free version that still crisps beautifully.
Gruyère Potato Torte
Layer with Gruyère for a nutty, melty interior while keeping the top crisp.
Potato & Beet Layered Torte
Alternate thin beet slices with potatoes for a visually striking holiday dish.
FAQs
How thin should the potato slices be?
Can I use russet potatoes instead of Yukon gold?
Do I need a springform pan for this recipe?
Can I make the torte ahead of time?
How do I get the crispiest edges?
Can I use dried thyme instead of fresh?
Why is my torte falling apart?
Can I freeze potato torte?
How do I prevent sticking when unmolding?
Does balsamic make the potatoes too sweet?
Conclusion
A Crispy Balsamic Thyme Potato Torte brings beauty, flavour, and texture to any meal. With its delicate layers, caramelised edges, and fragrant herbs, it stands out on the holiday table yet remains simple enough for a weeknight dinner. Customisable and visually stunning, this torte is the perfect dish for anyone who wants something elegant without complicated steps. Serve it proudly and watch it disappear slice by slice.
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