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:

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

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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