Description
This Golden Potato and Balsamic Torte with Fresh Thyme is a savory layered side dish featuring thinly sliced Yukon Gold potatoes, caramelized red onions infused with balsamic vinegar and fresh thyme, baked to a golden perfection. With its rich flavors and optional Parmesan topping, it makes a delightful vegetarian holiday side or main course.
Ingredients
Scale
Potatoes and Vegetables
- 2 pounds golden potatoes (such as Yukon Gold), peeled and thinly sliced
- 1 large red onion, thinly sliced
Seasonings and Additions
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- Butter or cooking spray for greasing the pan
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan or deep pie dish with butter or cooking spray to prevent sticking.
- Sauté Onions: In a skillet over medium heat, warm the olive oil and add the sliced red onion. Sauté the onion until it becomes soft and slightly caramelized, about 8 to 10 minutes.
- Add Balsamic and Thyme: Stir in the balsamic vinegar and fresh thyme leaves into the skillet with the onions. Cook for an additional 1 to 2 minutes to blend the flavors. Then remove the skillet from heat.
- Prepare Potatoes: In a large bowl, toss the thinly sliced potatoes with salt and black pepper, ensuring even seasoning.
- Layer the Torte: Arrange half of the potato slices in the bottom of the prepared pan, overlapping them slightly for a compact layer. Spread the balsamic onion mixture evenly over this first layer. Top with the remaining potato slices and press down gently to compress the layers.
- Bake Covered: Cover the pan with foil and bake in the preheated oven for 45 minutes. This allows the potatoes to start cooking through and the flavors to meld.
- Bake Uncovered with Cheese: Remove the foil and continue baking for another 20 to 25 minutes or until the top is golden and the potatoes are tender when pierced. If using Parmesan, sprinkle it on during the last 10 minutes of baking to melt and brown slightly.
- Rest and Serve: Remove from the oven and let the torte rest for 10 minutes. This helps it to set for easier slicing. Serve warm as a side dish or vegetarian main.
Notes
- Use a mandoline slicer to achieve evenly thin potato slices for consistent cooking.
- Try adding thin slices of sweet potato for a colorful and sweeter variation.
- This dish is ideal as a holiday side or a hearty vegetarian main course.
