Okay, picture this: the smell of roasting potatoes slowly fills your kitchen, that golden crust starts to form, and this incredible tang from balsamic vinegar dances on your tongue. I’m so excited to share this recipe because it’s one of those dishes that somehow feels simple but tastes like total magic. If you’re a fan of crispy edges combined with tender, fragrant layers of potato and thyme, you’re in for a treat. I’ve put a little twist on a classic torte by adding balsamic for a subtle sweetness and zing that keeps every bite interesting. This recipe will quickly become a go-to for any cozy dinner — trust me, once you try it, you’ll want to make it again and again.
Quick Facts
Yield: Serves 4–6
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Main Dish:
2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp salt
½ tsp freshly ground black pepper
2 tsp fresh thyme leaves, plus extra for garnish
1 cup shredded Gruyère or sharp white cheddar cheese
2 cloves garlic, minced
1 small onion, finely chopped (optional)
How I Make It
Step 1:
Start by preheating your oven to 375°F. Next, toss your thinly sliced potatoes in a big bowl with olive oil, balsamic vinegar, salt, pepper, fresh thyme, and minced garlic. Make sure every slice gets a nice coating — that balsamic is going to add a beautiful tangy sweetness that balances out the richness of the potatoes.
Step 2:
If you’re using onion, sauté it in a little olive oil until soft and translucent, about 5 minutes. This step is optional but really adds a lovely depth of flavor, so I recommend it if you have the time.
Step 3:
Now, grease a 9-inch round baking dish—or even a cast-iron skillet—to build your torte. Layer half the potato mixture evenly in the dish, pressing it down gently. Sprinkle half the shredded cheese over the layer, then add the sautéed onions if using. Top with the remaining potatoes and finish with the rest of the cheese.
Step 4:
Cover the dish tightly with foil and bake for 30 minutes. This will help steam the potatoes so they cook through without drying out or burning.
Step 5:
After 30 minutes, remove the foil and bake uncovered for another 15–20 minutes, or until the top is golden brown and crispy and the potatoes are tender when poked with a fork.
Step 6:
Let the torte cool for about 10 minutes before slicing. Garnish with some fresh thyme leaves for that perfect fresh pop. Serve warm and enjoy the blend of creamy, crispy, and tangy flavors!
Variations & Tips
Substitute Yukon Gold potatoes with red potatoes or fingerlings for a slightly different texture.
Swap Gruyère for fontina or mozzarella for a milder cheese flavor.
Mix in chopped rosemary or sage alongside thyme for an herb twist.
Add a teaspoon of smoked paprika for a subtle smoky edge.
Use a mandoline slicer for perfectly thin, even potato slices to speed up prep.
If the top browns too quickly, loosely tent with foil to avoid burning.
How I Like to Serve It
This torte shines alongside a crisp green salad or roasted vegetables for a light dinner. It’s equally perfect paired with a roasted chicken or pork loin when you want a comforting, hearty meal. I especially love serving it on chilly fall evenings, when the warmth and aromas make the whole house feel cozy and inviting.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven at 350°F to keep the crispy edges intact.
Closing: This Golden Potato and Balsamic Torte with Fresh Thyme has that perfect mix of crispy, tangy, and savory—making it a trusted, delicious crowd-pleaser any time of year!
