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Balsamic Thyme Potato Torte with Crispy Layers

A thick slice of Balsamic Thyme Potato Torte showing crispy, browned layers on top and soft potato layers inside, served on a white plate.
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Make a rich potato torte featuring thin, crispy layers infused with balsamic vinegar and fresh thyme. This recipe yields an elegant side dish.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled
  • 6 Tbsp unsalted butter, melted
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup heavy cream
  • 2 cloves garlic, minced

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9-inch springform pan with butter.
  2. Slice the potatoes very thinly, about 1/16 inch thick, using a mandoline for uniformity. Place the slices in a bowl of cold water for 5 minutes, then drain and pat them completely dry with paper towels. Uniform dryness helps achieve crispness.
  3. In a small bowl, whisk together the melted butter, balsamic vinegar, thyme leaves, salt, and pepper.
  4. Toss the dry potato slices gently in the butter mixture until lightly coated.
  5. Begin layering the potatoes in the prepared pan. Arrange one-third of the slices in a tight, slightly overlapping circular pattern, starting from the outside edge and working inward.
  6. Drizzle half of the heavy cream over this first layer and sprinkle with half of the minced garlic.
  7. Repeat the layering process with the second third of the potatoes, the remaining cream, and the remaining garlic.
  8. Top with the final layer of potatoes, pressing down firmly to compact the torte. Brush any remaining butter mixture over the top layer.
  9. Cover the springform pan tightly with aluminum foil. Bake for 60 minutes.
  10. Remove the foil and continue baking for another 30 to 40 minutes, or until the top layers are deeply golden brown and crisp.
  11. Let the torte cool in the pan for 15 minutes before carefully releasing the springform side. Slice and serve warm.

Notes

  • Drying the potato slices thoroughly after rinsing is crucial for achieving crispy layers.
  • Use a sharp, high-quality balsamic vinegar for the best flavor concentration.
  • For extra crispness, you can place a small, oven-safe weight on top of the foil during the initial covered baking stage.

Nutrition

Find it online: https://savorsensations.com/balsamic-thyme-potato-torte-crispy-layers/