Name: Crispy Balsamic Potato Torte with Fresh Thyme
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Modern American
Ingredients: 4 lbs Yukon gold potatoes, peeled and sliced 1/8-inch thick; 6 tablespoons butter, divided (melted); 3 tablespoons fresh thyme, chopped; 1/4 cup balsamic glaze; 1 1/2 tablespoons salt; 1 1/2 teaspoons freshly ground black pepper

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When I want to impress with something visually stunning and irresistibly delicious, I turn to this Crispy Balsamic Potato Torte with Fresh Thyme. It’s the kind of side dish that elevates any meal with its golden, crisped layers and savory, slightly sweet flavor. Yukon gold potatoes, butter, fresh herbs, and balsamic glaze come together in a cast iron skillet to create a dish that’s both rustic and refined. Whether I’m entertaining or simply making a cozy meal at home, this torte always earns compliments.

Why You’ll Love This Recipe

I love this recipe for how beautifully it balances flavor, texture, and presentation. The layers of thinly sliced potatoes crisp up on the outside while staying tender inside. Balsamic glaze adds a rich, tangy sweetness that complements the earthy thyme and buttery finish. And the best part? It looks gourmet but is surprisingly easy to pull together. It’s ideal for dinner parties, holiday tables, or even just when I want something a little extra with my weeknight roast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 lbs Yukon gold potatoes
6 tablespoons butter, divided
3 tablespoons fresh thyme, chopped
¼ cup balsamic glaze
1½ tablespoons salt
1½ teaspoons freshly ground black pepper

Directions

Preheat the Oven:
I preheat my oven to 450°F (230°C) to make sure it’s hot enough to crisp the edges of the potatoes.
Slice the Potatoes:
I peel the Yukon gold potatoes and use a mandoline to slice them into uniform ⅛-inch rounds. This ensures even cooking and helps create those beautiful stacked layers.
Prepare the Skillet:
I melt 3 tablespoons of butter in a 10-inch cast iron skillet over medium heat. This will help create a golden crust on the bottom layer.
Start Layering:
I begin layering the potato slices in overlapping concentric circles. After a couple of layers, I sprinkle with salt, pepper, and 1 tablespoon of thyme.
Drizzle with Balsamic:
Once I’ve seasoned a few layers, I drizzle lightly with balsamic glaze. This step adds that sweet-tangy complexity that makes the torte so unique.
Continue Layering:
I keep layering the potatoes, repeating the seasoning and balsamic glaze. Halfway through, I pour in the remaining 3 tablespoons of melted butter to help cook the torte evenly and enhance crispiness.
Press the Layers:
Once the skillet is full, I press the layers down using an 8-inch plate or cake pan. This compresses the torte and helps it hold together while it bakes.
First Bake:
I bake the torte for 30 minutes, then remove it briefly and press it again with the plate or pan to help compact the layers.
Final Bake:
I return it to the oven and bake for another 25 minutes, until the top is golden and crispy.
Serve:
I let the torte cool for a few minutes. Then I run a knife around the edge, invert the skillet onto a large plate, and slice the torte into wedges. It’s best served hot and crispy.

Servings and timing

This recipe serves 6 to 8 people. It takes about 25 minutes to prep and 55 minutes to bake, so I usually allow 1 hour and 20 minutes total. It’s well worth the time for a dish that looks and tastes this good.

Variations

When I’m in the mood to experiment, I’ll switch the thyme for rosemary or oregano for a slightly different flavor. For a cheesy twist, I sometimes sprinkle Parmesan or Gruyère between layers. And when I want a more colorful presentation, I layer in sweet potato or thinly sliced parsnip for added texture and hue.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place slices in a hot oven or skillet until they’re warmed through and crispy again. I avoid microwaving, which tends to soften the crisp edges.

FAQs

Can I make this potato torte ahead of time?

Yes, I often prepare the torte up to the point of baking and store it in the fridge overnight. When I’m ready to serve, I let it come to room temperature and bake it fresh.

What if I don’t have a cast iron skillet?

A well-buttered oven-safe skillet or pie dish works too, but cast iron gives the crispiest base. If using another dish, I make sure to line the bottom with parchment to help with release.

Can I use russet potatoes instead of Yukon gold?

Yes, russets work, but they result in a fluffier texture. I prefer Yukon golds for their buttery flavor and ability to hold together in neat layers.

How do I keep it from sticking to the skillet?

I butter the skillet well and press the layers down to form a solid base. Running a knife around the edge before inverting also helps it come out cleanly.

Is balsamic glaze the same as balsamic vinegar?

No, glaze is thicker and sweeter. I use glaze here because it clings to the layers and adds a syrupy finish. Balsamic vinegar will be too thin and acidic for this recipe.

Conclusion

This Crispy Balsamic Potato Torte with Fresh Thyme is everything I want in a side dish—flavorful, golden, crisp, and beautiful to serve. It transforms simple ingredients into something elegant and crowd-pleasing, with the perfect balance of savory, sweet, and herby notes. It’s one of those recipes I keep in my back pocket for both special occasions and everyday indulgence.