Name: Potato Torte Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced; 3 tablespoons olive oil, divided; 2 tablespoons balsamic vinegar; 2 teaspoons fresh thyme leaves; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup grated Parmesan cheese

Jump to Recipe

Introduction

This Potato Torte is a flavorful layered dish featuring thinly sliced Yukon Gold potatoes infused with balsamic vinegar, fresh thyme, and Parmesan cheese. It bakes to a golden, crispy perfection that’s perfect as a comforting side or a satisfying vegetarian main.

A round potato cake with a golden brown crispy outer layer sits on a wooden board over a white marbled texture. The top shows neat, slightly browned potato slices arranged in circular layers, garnished with small green herb sprigs and grains of coarse salt. One slice is cut and slightly pulled out, revealing soft, creamy layers of cooked potatoes inside, with a textured, tender middle. The background has garlic bulbs and herbs softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese

Instructions

Step 1: Preheat the oven to 400°F (200°C). In a large bowl, toss the sliced potatoes with 2 tablespoons of olive oil, balsamic vinegar, thyme, salt, and pepper until evenly coated.
Step 2: Grease a 9-inch pan with the remaining 1 tablespoon of olive oil. Arrange the potato slices in layers in the pan, sprinkling grated Parmesan cheese between the layers and over the top.
Step 3: Cover the pan with foil and bake for 35 minutes. Remove the foil and continue baking for another 25–30 minutes, or until the potato torte is golden and crispy on top.
Step 4: Let the torte rest for 5 minutes before slicing into wedges. Serve warm and enjoy!

Tips & Variations

For extra flavor, add minced garlic or a sprinkle of smoked paprika between the layers.
Use a mandoline for perfectly thin and even potato slices, which helps with even cooking.
If you prefer a creamier texture, add a little heavy cream between layers before baking.
Fresh rosemary can be used instead of thyme for a different herbal note.

Storage

Store leftover Potato Torte covered in the refrigerator for up to 3 days. Reheat slices gently in a 350°F (175°C) oven for about 15 minutes to restore crispness, or microwave briefly if short on time.

How to Serve

A round, thick potato gratin cake with many visible layers of thinly sliced, golden-brown cooked potatoes stacked neatly one on top of another, showing about 10 layers in the cut section. The top layer has evenly placed, browned potato slices arranged in a circular pattern, sprinkled with coarse salt and small green herb leaves. The edges are crispy and browned with a rich caramel color. It is served on a wooden round board, with some scattered green herb sprigs and salt crystals around it, set on a white marbled surface. In the background, blurred light-toned cloth and garlic bulbs add a rustic feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold potatoes work best for their buttery texture, but you can substitute with red potatoes or Russets. Just adjust baking time as needed depending on thickness.

Is this dish gluten-free?

Yes, this Potato Torte contains no gluten ingredients, making it naturally gluten-free. Always check your Parmesan cheese label if you have strict gluten intolerance.