If you're looking for a potato dish that's equal parts stunning and satisfying, this Crispy Balsamic-Thyme Potato Torte is the perfect showstopper. Layered like a savory cake, this dish features thinly sliced potatoes infused with fragrant thyme and a rich balsamic glaze, baked until crispy on the outside and tender on the inside.

It’s an eye-catching addition to any table—whether for the holidays, a dinner party, or a cozy Sunday roast. With its rustic edges and irresistible aroma, this torte transforms simple pantry staples into an elegant centerpiece.

---

📝 Ingredients (Serves 6–8)

• 3 lbs Yukon Gold or russet potatoes, peeled and thinly sliced (use a mandoline for even slices)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional garnish: Extra thyme, shaved Parmesan, or microgreens

---

👩‍🍳 Instructions

1. Preheat and Prepare

Preheat your oven to 400°F (200°C). Grease a 9-inch springform pan or cast-iron skillet with a bit of olive oil or non-stick spray. Line the bottom with parchment paper for easier release.

2. Make the Balsamic-Butter Mixture

In a small bowl, whisk together melted butter, olive oil, balsamic vinegar, thyme, garlic powder, salt, and pepper.

3. Layer the Potatoes

Arrange potato slices in overlapping concentric circles at the bottom of the pan. After every full layer, brush lightly with the balsamic-butter mixture. Continue layering and brushing until all the potatoes are used, finishing with a generous coating on top.

4. Press and Bake

Place a piece of foil over the top and use a smaller oven-safe plate or pan to gently press down the layers. Bake covered for 30 minutes, then remove the top weight and foil.

5. Crisp the Top

Return the torte to the oven and bake uncovered for an additional 25–30 minutes, or until the top is golden brown and crisp and the potatoes are fork-tender.

6. Cool, Slice & Serve

Let the torte cool for 10 minutes before unmolding. Slice like a pie and serve with a sprinkle of extra thyme or shaved Parmesan if desired.

---

🍽️ Nutrition Estimate (Per Serving)

• Calories: ~220
• Carbs: 30g
• Fat: 10g
• Protein: 3g
• Fiber: 3g
• Sodium: ~200mg

Values may vary depending on specific ingredients used.

---

💡 Tips & Tricks

• Mandoline is key: For best results, use a mandoline slicer to get uniform, thin potato slices.
• Make ahead: You can assemble the torte a few hours in advance and bake it just before serving.
• Flavor twist: Try adding a layer of thinly sliced shallots or a sprinkle of Gruyère cheese between layers.
• Crispier edge: Bake in a cast-iron skillet for an extra crispy, caramelized bottom crust.

---

✨ My Personal Touch

This dish holds a special place at my family gatherings. It’s the kind of recipe that looks like you spent hours in the kitchen, yet it comes together surprisingly easily. The balsamic adds a tangy richness, while the thyme brings a warm, earthy note that pairs beautifully with roasted meats or veggies. I love serving this with a drizzle of herbed sour cream or alongside a roasted chicken.