If you’re after a show-stopping side or a vegetarian main that’s equal parts beautiful and irresistibly delicious, the Golden Potato and Balsamic Torte with Fresh Thyme might just become your new go-to favorite. Imagine layers of meltingly tender Yukon Gold potatoes, the aromatic sweetness of caramelized onions swirled with balsamic, and savory cheese all tucked together and baked into a golden wheel. The touch of fresh thyme adds just the right herbal note, letting simple ingredients shine in the most luxurious way. This is comfort food with a touch of elegance, perfect for dazzling guests or making any weeknight dinner feel special.
Ingredients You’ll Need
This ingredient list is refreshingly straightforward, but each element adds something essential—color, richness, freshness, or depth. Choosing good-quality potatoes and cheese truly lifts the final dish, and you’ll love the way even a handful of pantry staples transform into this stunning Golden Potato and Balsamic Torte with Fresh Thyme.
- Olive oil: Adds rich, fruity notes that help caramelize the onions perfectly.
- Onion (large, thinly sliced): Brings sweetness and deep flavor as it softens and browns.
- Balsamic vinegar: Gives a tangy, slightly sweet punch that balances the savory notes.
- Fresh thyme leaves: Infuses the dish with an earthy, aromatic freshness and makes a beautiful garnish.
- Golden potatoes (Yukon Gold): Their creamy texture and golden hue make the torte luscious and attractive.
- Unsalted butter (melted): Helps the potatoes bake up tender and flavorful.
- Salt: Essential for seasoning the potatoes throughout.
- Black pepper: Adds a touch of warmth and works beautifully with the balsamic and thyme.
- Grated Parmesan cheese: Melts into the layers and creates a golden crust on top.
How to Make Golden Potato and Balsamic Torte with Fresh Thyme
Step 1: Prep the Baking Dish
Begin by preheating your oven to 375°F (190°C). Grease a 9-inch springform pan or a round baking dish with olive oil or butter to prevent sticking, and line the bottom with a round of parchment paper. This step ensures that your Golden Potato and Balsamic Torte with Fresh Thyme comes out effortlessly, with each delicious layer perfectly intact.
Step 2: Caramelize the Onions
In a skillet over medium heat, warm the olive oil. Add your thinly sliced onion, stirring regularly, and let it cook slowly. After about 10–12 minutes, the onions should be soft, golden, and beautifully fragrant. Stir in the balsamic vinegar and fresh thyme, then cook for another couple of minutes. At this point, the mixture becomes jammy and takes on that irresistible sweet-savory aroma. Set it aside to cool slightly.
Step 3: Prep and Season the Potatoes
Peel your Yukon Gold potatoes and slice them as thinly and evenly as possible—a mandoline makes this step a breeze. Toss the slices in a large bowl with melted butter, salt, and pepper until each piece is glistening and seasoned all over. This seasoning is what ensures every bite of the Golden Potato and Balsamic Torte with Fresh Thyme sings with flavor.
Step 4: Layer the Torte
Time for the magic! Begin by overlapping a third of the seasoned potato slices in the base of your prepared pan. Spread half of the caramelized onion mixture across the potatoes, then sprinkle a third of the Parmesan cheese over the top. Repeat these layers—potatoes, onions, cheese—ending with a final layer of potatoes sprinkled with the remaining Parmesan. Press gently to compact the layers slightly for a neat, sliceable torte.
Step 5: Bake to Golden Perfection
Cover the pan with aluminum foil and pop it into your preheated oven. Bake for 45 minutes, then remove the foil and continue baking for another 20–25 minutes. You’re looking for a deeply golden crust and fork-tender potatoes. When done, let the Golden Potato and Balsamic Torte with Fresh Thyme rest for about 10 minutes so it can set up for perfect slices. This pause also deepens its flavors.
Step 6: Garnish and Serve
Once slightly cooled, release the torte from the pan and arrange onto a serving plate. Finish with a flourish of fresh thyme leaves. The aroma and color are simply gorgeous—and now it’s ready to wow at the table!
How to Serve Golden Potato and Balsamic Torte with Fresh Thyme
Garnishes
A sprinkling of extra fresh thyme leaves adds the prettiest green pop and a burst of herbal fragrance just before serving. For an extra touch, try a flurry of freshly grated Parmesan or a swirl of good olive oil.
Side Dishes
This torte loves the company of simple, fresh sides. Think crisp green salads with mustard vinaigrette, roasted asparagus, or a plate of juicy tomatoes. If you’re serving the Golden Potato and Balsamic Torte with Fresh Thyme as the main event, round things out with crusty bread and a bright, lemony vegetable medley.
Creative Ways to Present
Slice the torte into wedges for a classic look, or cut into elegant squares for a party buffet. Try making individual mini tortes in muffin tins for special occasions—they look stunning and are wonderfully portable for picnics or brunches.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), wrap the cooled torte tightly and refrigerate. It keeps well for up to 3 days. The flavors deepen and the texture remains luscious, making this Golden Potato and Balsamic Torte with Fresh Thyme a true make-ahead winner.
Freezing
To freeze, cool the torte completely, then wrap individual portions snugly in plastic wrap followed by foil. Store in an airtight container for up to three months. Thaw overnight in the fridge before reheating for the best results.
Reheating
Reheat slices in a 350°F (175°C) oven, uncovered, until warmed through and re-crisped on top. The cheese bubbles, the potatoes heat up beautifully, and your kitchen fills with all those wonderful aromas once again.
FAQs
Can I use a different type Side Dish
Yes! While Yukon Golds give the best creamy texture and color, you can use russet potatoes for a fluffier finish or red potatoes for lovely color. Just slice them thinly for the best texture.
What if I don’t have a springform pan?
A regular round baking dish works well—just line the bottom with parchment for easy removal. You can also try a cast iron skillet for a rustic look and extra crispy edges!
Can I add extra ingredients like cheese or vegetables?
Absolutely! Layer in some crumbled goat cheese or grated Gruyère for richness, or try adding thin slices of zucchini or roasted red pepper between the potato layers for color and flavor.
Is this dish gluten-free?
Yes, the core recipe is naturally gluten-free, as it relies on potatoes and cheese. Just make sure to double-check that your Parmesan and any additional add-ins are gluten-free if you’re cooking for someone with Celiac disease or a gluten sensitivity.
Can I prepare this torte in advance?
Definitely! The Golden Potato and Balsamic Torte with Fresh Thyme can be assembled up to a day ahead, refrigerated, and then baked just before serving. It actually tastes even better after resting, making it perfect for entertaining or meal prep.
Final Thoughts
I absolutely love how the Golden Potato and Balsamic Torte with Fresh Thyme turns humble ingredients into a showpiece fit for any table. Whether it’s the highlight of your weekend brunch or the star next to a simple roast, it’s sure to impress. Give it a try and let this recipe become one of your cozy favorites, too!
Print
Golden Potato and Balsamic Torte with Fresh Thyme Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Golden Potato and Balsamic Torte with Fresh Thyme. Layers of thinly sliced golden potatoes, caramelized onions, and Parmesan cheese baked to perfection in a savory dish that’s perfect as a side or a vegetarian main.
Ingredients
Olive Oil:
2 tablespoons
Large Onion, thinly sliced:
1
Balsamic Vinegar:
2 tablespoons
Fresh Thyme Leaves (plus more for garnish):
1 1/2 teaspoons
Golden Potatoes (Yukon Gold), peeled and thinly sliced:
2 pounds
Unsalted Butter, melted:
2 tablespoons
Salt:
1 teaspoon
Black Pepper:
1/2 teaspoon
Grated Parmesan Cheese:
1/2 cup
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan or round baking dish and line the bottom with parchment paper.
- Caramelize Onions: In a skillet over medium heat, warm the olive oil. Add the sliced onions and cook until soft and golden brown, about 10–12 minutes. Stir in the balsamic vinegar and thyme, cooking for another 2 minutes. Remove from heat.
- Prepare Potatoes: Toss the sliced potatoes with melted butter, salt, and pepper. Layer the potatoes, onions, and Parmesan in the pan. Cover and bake for 45 minutes, then uncover and bake for another 20–25 minutes until golden and tender.
- Rest and Serve: Let the torte rest for 10 minutes before slicing. Garnish with extra thyme.
Notes
- Use a mandoline for evenly thin potato slices.
- This dish can be made ahead and reheated.
- Add goat cheese between the layers for extra richness.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
