Go Back
Every great dish starts with high-quality ingredients, and the Balsamic-Thyme Potato Torte is no exception. Let’s take a closer look at the key components that make this recipe truly special.

Balsamic-Thyme Potato Torte

Dive into a culinary adventure with this Balsamic-Thyme Potato Torte, a dish that combines the rich flavors of Yukon Gold potatoes, aromatic thyme, and creamy Gruyère cheese. Perfect for any gathering, this stunning torte features layers of thinly sliced potatoes drenched in a savory custard, bringing comfort and elegance to your table. Elevate your dining experience with this flavorful centerpiece that's deliciously satisfying, whether it's a special occasion or a cozy evening at home.
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized Yukon Gold potatoes, thinly sliced

1 medium onion, finely sliced

3 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

Salt and pepper to taste

1 cup grated Gruyère cheese (or any cheese of your choice)

2 large eggs

½ cup heavy cream

1 garlic clove, minced

Fresh thyme sprigs (for garnish)

Instructions
 

Preheat your oven: Preheat the oven to 375°F (190°C). Grease a round 9-inch springform pan with a little olive oil or cooking spray.

    Prepare the potatoes: In a large mixing bowl, combine the sliced potatoes and onions. Drizzle with olive oil, balsamic vinegar, thyme, salt, and pepper. Toss well to ensure that the potatoes and onions are evenly coated.

      Layer the torte: Start layering the potato and onion mixture in the prepared springform pan. Begin with a layer of potatoes, then sprinkle a bit of Gruyère cheese over the top. Repeat this process until all the potatoes and onions are used, finishing with a top layer of cheese.

        Mix the custard: In a separate bowl, whisk together the eggs, heavy cream, and minced garlic. Season with a pinch of salt and pepper, then pour the mixture evenly over the layered potatoes in the pan.

          Bake the torte: Place the torte in the preheated oven and bake for 50–60 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.

            Cool and serve: Once cooked, remove the torte from the oven and let it cool for about 10 minutes. Carefully release the sides of the springform pan. Garnish with fresh thyme sprigs before slicing.

              Enjoy: Serve warm or at room temperature as a savory main dish or a delightful side dish.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | 6 servings