Name: Crispy Balsamic-Thyme Potato Torte
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American / European-Inspired
Ingredients: 2 lbs potatoes, thinly sliced; 1/4 cup balsamic vinegar; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon fresh thyme, chopped; Salt and pepper, to taste; Grated Parmesan cheese (optional)

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This crispy balsamic-thyme potato torte is one of those side dishes that steals the spotlight. Thin layers of tender potatoes soak up a savory-sweet balsamic and garlic mixture, while the top gets irresistibly golden and crisp. It’s rustic, elegant, and packed with flavor.

Why You’ll Love This Recipe

I love how this dish takes simple pantry ingredients and transforms them into something that looks and tastes like it took hours. The balsamic adds depth and sweetness, the thyme brings freshness, and the crispy top gives that satisfying bite. It’s perfect for holidays, dinner parties, or even as a weeknight comfort side dish. Plus, I can prep it ahead and pop it in the oven when I’m ready. Crispy Balsamic-Thyme Potato Torte

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs potatoes, thinly sliced
¼ cup balsamic vinegar
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
Salt and pepper, to taste
Grated Parmesan cheese, optional

Directions

I preheat the oven to 375°F (190°C) and grease a round baking dish.
In a bowl, I whisk together the balsamic vinegar, olive oil, garlic, thyme, salt, and pepper.
I layer half of the thinly sliced potatoes in the dish, overlapping slightly, and drizzle them with half of the balsamic mixture.
I repeat with the remaining potato slices and drizzle the rest of the mixture on top.
I cover the dish tightly with foil and bake for 45 minutes.
After 45 minutes, I remove the foil, sprinkle Parmesan over the top if I’m using it, and return the dish to the oven uncovered. I bake it for another 15–20 minutes until the top is crisp and golden.
I let it cool for a few minutes before slicing and serving, so it holds its shape.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and about 1 hour total to bake, so I usually set aside 1 hour and 15 minutes from start to finish.

Variations

Sometimes I add thinly sliced red onions between the potato layers for an extra punch of flavor. If I want a richer version, I mix in a bit of cream or swap out the balsamic for a splash of white wine. I’ve also used rosemary or sage instead of thyme for a different herby note. For a heartier version, I add cooked bacon crumbles or shredded gruyère cheese.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container. To reheat, I use the oven at 350°F (175°C) for about 15 minutes to help the edges crisp up again. The microwave works too for convenience, though it softens the texture a bit.

FAQs

Can I use a mandoline to slice the potatoes?

Yes, I often use a mandoline to get evenly thin slices. It makes layering much easier and helps the potatoes cook evenly.

What type of potatoes work best?

I prefer Yukon Gold or Russet potatoes. Yukon Gold gives a creamier texture, while Russets get a little crispier on the edges.

Can I make this dish ahead of time?

Yes, I assemble it earlier in the day and refrigerate it until I’m ready to bake. I let it sit at room temperature for 15–20 minutes before putting it in the oven.

Is the Parmesan necessary?

Not at all. I like the salty, cheesy topping, but the dish is still flavorful without it. For a dairy-free option, I just leave it out.

Can I use dried thyme instead of fresh?

Yes, I use about 1 teaspoon of dried thyme in place of the tablespoon of fresh. I just rub it between my fingers before adding it to release the flavor.

Conclusion

This crispy balsamic-thyme potato torte is one of those simple yet impressive dishes that I keep coming back to. It’s easy to make, full of rich flavor, and pairs beautifully with everything from roast chicken to grilled vegetables. I love serving it hot and golden from the oven—it never lasts long at the table.