Description
Indulge in the crispy balsamic thyme potato torte naturally. Discover the secrets to making this mouthwatering dish!
Ingredients
Scale
- 2½ pounds Yukon Gold potatoes (approximately 6–8 medium potatoes)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons high-quality balsamic vinegar
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 3 cloves garlic, minced
- 1 medium shallot, thinly sliced
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon maple syrup (to enhance the balsamic reduction)
Instructions
Step 1: Prepare Your Ingredients
Step 2: Create the Balsamic Mixture
Step 3: Assemble the Torte
Step 4: Apply the Final Touches
Step 5: Bake to Perfection
Notes
- Can I make this recipe gluten-free? Yes! This recipe is naturally gluten-free as written, just ensure any store-bought ingredients like balsamic vinegar are certified gluten-free.
- What’s the best potato variety for this torte? Yukon Gold potatoes provide the perfect balance of starchiness and waxiness, but you can use russets for a fluffier interior or red potatoes for a more compact texture.
- Can I prepare this dish in advance? Absolutely! Assemble the entire torte up to 24 hours in advance and refrigerate until ready to bake. Allow an extra 5-10 minutes of baking time if starting from cold.
- How do I know when the torte is fully cooked? Insert a knife into the center—it should slide through easily with no resistance, and the top should be golden brown and crispy.
- Can I make this in a regular baking dish if I don’t have cast iron? Yes, any oven-safe baking dish works well. Cast iron provides more even heating and better crisping, but a ceramic or glass dish will also yield delicious results.
- Prep Time: Prep time: 20 min
- Cook Time: Cooking time: 1 hr
