Name: Golden Potato and Balsamic Torte with Fresh Thyme Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: French-Inspired
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, thinly sliced; 2 tablespoons balsamic vinegar; 1 teaspoon sugar; 2 pounds Yukon Gold potatoes, peeled and thinly sliced; 2 teaspoons fresh thyme leaves, plus extra for garnish; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup grated Gruyère or Parmesan cheese; 2 tablespoons melted butter

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There’s just something irresistibly elegant about the Golden Potato and Balsamic Torte with Fresh Thyme. Imagine tender layers of Yukon Gold potatoes, sweetly caramelized onions kissed with balsamic, and flecks of vibrant green thyme, all baked beneath a bubbling, golden cheese crust. This French-inspired vegetarian side is both hearty and sophisticated, making it perfect for holiday gatherings or impressing friends at brunch. If you love dishes that wrap comfort and wow-factor into every delicious slice, this torte absolutely belongs on your table!

Golden Potato and Balsamic Torte with Fresh Thyme Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of fresh, honest ingredients transform into something far greater than the sum of its parts. Each item plays a critical role in creating the rich layers of flavor, texture, and color that make the Golden Potato and Balsamic Torte with Fresh Thyme a showstopper.

Olive oil: Adds richness and helps coax the sweet, savory flavor from the onions as they caramelize.
Yellow onion (1 large, thinly sliced): When sautéed low and slow, this becomes an irresistibly golden, jammy layer inside the torte.
Balsamic vinegar (2 tablespoons): Provides a delectable tang that brightens the entire dish and balances the potatoes’ natural sweetness.
Sugar (1 teaspoon): Just a pinch magnifies the onions’ sweetness as they caramelize in the skillet.
Yukon Gold potatoes (2 pounds, peeled and thinly sliced): Their creamy texture and buttery taste make the layers tender and beautiful when baked.
Fresh thyme leaves (2 teaspoons plus extra for garnish): Earthy, lemony notes add freshness and an inviting pop of green.
Salt (1 teaspoon): Essential for seasoning the potatoes and making all the flavors shine.
Black pepper (½ teaspoon): Brings a gentle warmth that ties the layers together.
Gruyère or Parmesan cheese (½ cup, grated): The cheese melts into a glorious, golden top and adds nutty, savory depth to every bite.
Melted butter (2 tablespoons): Brushed over the top for a perfectly crisp, golden finish straight from the oven.

How to Make Golden Potato and Balsamic Torte with Fresh Thyme

Step 1: Prepare Your Pan and Oven

Start off by preheating your oven to 375°F to ensure a consistent bake. Lightly grease a 9-inch springform pan or a deep pie dish—either works beautifully for turning out those picture-perfect layers. This step is key for easy removal and a gorgeous edge to the finished torte.

Step 2: Caramelize the Onions

Heat the olive oil in a skillet over medium heat and toss in your thinly sliced onion. Let them slowly sauté for about 10-12 minutes, stirring occasionally until they turn deeply golden and melt-in-your-mouth soft. Add the balsamic vinegar and sugar, then stir for a couple more minutes until the onions are glossy, rich, and packed with flavor. Set them aside and revel in that heavenly scent wafting through your kitchen.

Step 3: Season the Potatoes

Add the peeled, thinly sliced Yukon Gold potatoes to a large bowl. Scatter in your fresh thyme leaves, salt, and black pepper. Gently toss everything together so each slice is evenly seasoned—it’s these small flourishes that elevate the entire Golden Potato and Balsamic Torte with Fresh Thyme.

Step 4: Layer the Torte

Assemble the masterpiece! Begin by creating a potato layer (about one third of the slices), making sure they slightly overlap, like little golden shingles. Next, layer on half of the caramelized balsamic onions, then give it a modest sprinkle of cheese. Repeat: another third of potatoes, the rest of those luscious onions, and more cheese. Top with a final potato layer, a generous brush of melted butter, and your last bit of cheese. These layers will bake into a mosaic of flavors and textures.

Step 5: Bake to Golden Perfection

Cover your pan tightly with foil and bake for 45 minutes. The foil traps steam, ensuring the potatoes turn tender all the way through. Then remove the foil, return to the oven, and bake for another 20–25 minutes until the top is beautifully golden and the sides are bubbling invitingly. Let the torte rest for at least 10 minutes after baking—this helps it firm up for easy slicing and keeps those layers intact.

Step 6: Slice, Garnish, and Serve

Carefully run a thin knife around the edge and release the springform. Transfer the torte to a serving plate, slice into wedges, and shower with fresh thyme. Each slice reveals those stunning, savory layers. Your Golden Potato and Balsamic Torte with Fresh Thyme is ready to steal the show!

How to Serve Golden Potato and Balsamic Torte with Fresh Thyme

Garnishes

This torte just beams with a sprinkle of extra fresh thyme leaves. For a little added wow, you can also top it with a delicate mesh of microgreens or a few shavings of Gruyère or Parmesan right before serving. The herbs’ vivid green wakes up the plate and invites you to dig in with your eyes first!

Side Dishes

The Golden Potato and Balsamic Torte with Fresh Thyme pairs effortlessly with the classics: think a simple green salad with a Dijon vinaigrette or crisp-tender roasted green beans. For heartier fare, serve alongside grilled portobellos or a vibrant ratatouille. The torte’s mellow, savory richness welcomes both light and bold companions on the plate.

Creative Ways to Present

Take this dish from comfort-food cozy to restaurant-level stylish by serving individual rounds: use a biscuit cutter or ring mold after baking. You can also build the layers in mini ramekins for single-serve, grab-and-go portions—a playful riff for a brunch or cocktail party! The visual appeal of the layers makes any presentation feel special.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the cooled torte tightly or transfer slices to an airtight container. They’ll keep beautifully in the fridge for up to 3 days, making this dish a standout for advance prep and stress-free entertaining.

Freezing

The Golden Potato and Balsamic Torte with Fresh Thyme also freezes well! Wrap portions snugly in plastic wrap and foil, or use freezer-safe containers. For best results, freeze for up to one month. Thaw overnight in the refrigerator before reheating to preserve texture.

Reheating

To reheat and recapture that just-baked magic, cover the torte loosely with foil and warm it in a 350°F oven until piping hot (about 15–20 minutes for slices, a bit longer for a whole torte). The foil keeps it moist while the oven brings back all the golden crispiness!

FAQs

Can I use a different type Side Dish

Absolutely! While Yukon Golds are especially creamy and bake beautifully, you can try russet or even red potatoes. Just make sure to slice them thinly for the best texture.

What’s the best way to get paper-thin potato slices?

A mandoline slicer works wonders for creating even, super-thin slices, but a sharp chef’s knife and a steady hand will do the trick if that’s what you have on hand. Uniform slices ensure the whole torte bakes evenly.

Is there a dairy-free version of this torte?

Yes! Opt for a plant-based cheese substitute and use vegan butter or olive oil for brushing the top. The flavors of balsamic onions and thyme still shine through beautifully.

Can I prepare the Golden Potato and Balsamic Torte with Fresh Thyme ahead of time?

You sure can! Assemble the torte up to a day in advance, cover tightly, and store in the fridge. When you’re ready, bake according to the recipe, adding a few extra minutes if baking straight from cold.

What can I do if I don’t have a springform pan?

No worries! A deep pie dish or an oven-safe skillet works well too. Just line with parchment for easiest removal, and slice in the pan to serve if you prefer less fuss.

Final Thoughts

I truly hope you’ll give this Golden Potato and Balsamic Torte with Fresh Thyme a try. It’s a celebration of simple ingredients and cozy French-inspired comfort, dressed up just enough to make an ordinary night (or an extraordinary gathering) feel unforgettable. Happy cooking!

Golden Potato and Balsamic Torte with Fresh Thyme Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the savory delight of this Golden Potato and Balsamic Torte with Fresh Thyme. Layers of thinly sliced Yukon Gold potatoes, caramelized onions with balsamic vinegar, and a sprinkling of cheese, all baked to golden perfection and garnished with aromatic thyme.

Ingredients

Scale

For Caramelized Onions:

2 tablespoons olive oil
1 large yellow onion, thinly sliced
2 tablespoons balsamic vinegar
1 teaspoon sugar

For Potato Layers:

2 pounds Yukon Gold potatoes, peeled and thinly sliced
2 teaspoons fresh thyme leaves, plus extra for garnish
1 teaspoon salt
½ teaspoon black pepper
½ cup grated Gruyère or Parmesan cheese
2 tablespoons melted butter

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Instructions

Preheat and Prep: Preheat the oven to 375°F and grease a 9-inch springform pan. Sauté onions in olive oil until caramelized with balsamic vinegar and sugar. Set aside.
Layer Potatoes: Toss potatoes with thyme, salt, and pepper. Layer potatoes, onions, and cheese in the pan. Finish with butter, cover with foil, and bake.
Bake: Bake covered, then uncovered until golden and tender. Rest, slice, and serve garnished with fresh thyme.