Crispy Balsamic Potato Torte with Fresh Thyme

When I first made this Crispy Balsamic Potato Torte with Fresh Thyme, the kitchen filled with a sweet, caramelized balsamic aroma that convinced everyone at the table to linger for one more bite. It’s a simple, elegant dish of thinly sliced potatoes layered with onions, a hit of thyme, and a balsamic-olive oil drizzle that crisps up beautifully in the oven. Make it for a cozy weeknight, a holiday side, or a brunch centerpiece — it’s one of those recipes that looks fancy but is completely doable.

Why you’ll love this dish

This torte blends comfort and brightness: rich, crispy potato edges meet the tang of balsamic and the herbal lift of fresh thyme. It’s budget-friendly, uses pantry staples, and scales easily for a crowd. Because slices are layered, the center steams tender while the top edges caramelize — a contrast most people crave in potato dishes.

“A surprisingly elegant side that takes ordinary potatoes and turns them into something worth celebrating.” — a happy home cook

This recipe is great when you want a side that feels special without fuss. It pairs well with roasted meats and simple salads, and if you enjoy other elevated comfort desserts and sides, try my take on an Irresistible Fresh Apple Cake with Dreamy Cream Cheese Frosting as a follow-up dessert.

Step-by-step overview

• Prepare: Preheat oven and thinly slice potatoes and onion.
• Dress: Whisk balsamic, olive oil, thyme, salt, and pepper.
• Layer: Grease the dish, stack potato slices with onion and optional cheese between layers.
• Bake covered: Steam the interior until tender.
• Finish uncovered: Crisp the top until golden.
• Serve: Garnish with thyme and enjoy warm.

This quick outline sets expectations: about 10–15 minutes active prep, 50–60 minutes total bake time depending on oven and slice thickness.

What you’ll need

• 2 pounds potatoes (Yukon Golds for creamier texture or Russets for a fluffier interior)
• 1/4 cup balsamic vinegar (use a good-quality balsamic for the best flavor)
• 3 tablespoons olive oil
• 1 tablespoon fresh thyme leaves (plus sprigs for garnish)
• Salt and pepper to taste
• 1 onion, thinly sliced (yellow or sweet onion)
• 1 cup grated cheese (optional — Gruyère, cheddar, or Parmesan work well)
• Fresh thyme sprigs for garnish

Notes and substitutions:

• If you’re dairy-free, skip the cheese or use a plant-based alternative.
• For different herbs, rosemary or sage can be swapped for thyme, but use sparingly.
• If you’d like a richer flavor, a light drizzle of browned butter before serving deepens the taste.

For another easy potato side with melty cheese, see this Cheesy Smashed Potatoes recipe.

Directions to follow

1. Preheat the oven to 400°F (200°C). Grease a baking dish with a little olive oil.
2. Slice potatoes very thinly (1/8-inch) using a mandoline or a sharp knife. Pat dry if wet.
3. Thinly slice the onion into rounds or half-moons.
4. In a bowl, whisk together the balsamic vinegar, olive oil, fresh thyme leaves, salt, and pepper until combined.
5. Arrange a single layer of potato slices in the greased dish. Sprinkle some onion and a light handful of cheese (if using).
6. Continue layering potatoes, onion, and cheese until all the potatoes are used, keeping layers even but not packed too tight.
7. Drizzle the balsamic-thyme mixture evenly over the top so it seeps between layers.
8. Cover the dish tightly with foil and bake for 35–40 minutes, until a knife slides easily into the center and potatoes are mostly tender.
9. Remove foil and bake uncovered for an additional 15–20 minutes. Watch for the top to turn golden and edges to crisp.
10. Let the torte rest for 5–10 minutes, then garnish with fresh thyme sprigs, slice, and serve.

Short action verbs, clear sequence, and resting time ensure the torte sets and slices cleanly.

Best ways to enjoy it

Serve warm as a side to roasted chicken, grilled steak, or alongside a bright green salad. For brunch, top slices with a soft-poached egg and a few grinds of black pepper. For a vegetarian main, pair with a hearty lentil salad or roasted mushrooms.

Plating idea: cut into wedges and place on a warmed plate. Add a sprinkle of flaky sea salt and a small thyme sprig on top for an attractive finish. If serving a crowd, keep the torte in the baking dish and present it whole for rustic charm.

How to store & freeze

Refrigeration: Cool completely, cover tightly with plastic wrap or an airtight container, and refrigerate for up to 3–4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes to restore crispiness.

Freezing: Freeze cooled, sliced portions in a single layer on parchment until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven, covered for 20 minutes, then uncovered until crisp.

Food safety: Don’t leave cooked potatoes out at room temperature for more than two hours. Reheat leftovers to at least 165°F (74°C) before serving.

Tricks for success

• Uniform slices: Use a mandoline for even cooking. Uneven slices cause some pieces to overcook while others remain underdone.
• Dry potatoes: Pat slices dry with paper towels after slicing — excess moisture prevents crisping.
• Don’t overpack: Give layers slight breathing room so heat circulates and edges crisp.
• Test doneness: Insert a knife into the center; it should glide in without resistance before the final crisping stage.
• Cheese timing: If using cheese for a melty top, add a bit more in the last 10 minutes of cooking to avoid burning.
• Make ahead: Assemble the torte, cover, and refrigerate up to 6 hours before baking. Bring to room temperature for 15–20 minutes before baking and add a few extra minutes to the covered bake time.

For inspiration on using thyme and butter in potato tortes, this twist pairs beautifully with the balsamic flavors and can be adapted to taste.

Creative twists

• Mediterranean: Add thin slices of tomato between layers and swap thyme for oregano. Top with feta instead of melty cheese.
• Smoky: Stir 1/2 teaspoon smoked paprika into the balsamic mixture and sprinkle crisped bacon bits on top after baking.
• Herb-forward: Mix chopped rosemary and parsley with thyme for a more aromatic profile.
• Vegan: Omit cheese, use extra olive oil, and add sautéed mushrooms between layers for richness.
• Individual tarts: Use a muffin tin to create single-serving tortes — reduce baking time and check often.

If you enjoy experimenting with cozy baked dishes, you might also like the apple cake linked earlier for a complementary sweet ending to the meal: Irresistible Fresh Apple Cake with Dreamy Cream Cheese Frosting.

Common questions

Q: How thin should I slice the potatoes?
A: Aim for about 1/8-inch (3 mm). Thin, even slices cook through and allow for a crisp top without a long bake.

Q: Can I skip the balsamic?
A: You can, but balsamic adds acidity and sweetness that balances the potatoes. Substitute with a mix of white wine vinegar + a pinch of sugar if needed.

Q: Will this work with sweet potatoes?
A: Yes — baking time may be slightly shorter. Keep an eye on the edges and test for tenderness earlier.

Q: Can I assemble in advance?
A: Yes, assemble up to 6 hours ahead and refrigerate. Add a few extra minutes to the covered bake time if chilled.

Q: Why did my torte turn out soggy?
A: Common causes: slices too thick, too much liquid, or the dish was tightly packed. Pat slices dry, shake off excess dressing, and avoid over-layering.

Conclusion

If you love the idea of a herb-scented, caramelized potato centerpiece, this Crispy Balsamic Potato Torte delivers a little show-stopping crunch with minimal fuss. For another potato torte with a nutty, buttery twist that complements thyme beautifully, check out this brown butter and thyme version: Brown Butter and Thyme Potato Torte | A Side Dish For Dinner Or … (https://www.mantitlement.com/brown-butter-and-thyme-potato-torte/).

Crispy Balsamic Potato Torte

An elegant potato torte featuring thinly sliced potatoes layered with onions, fresh thyme, and a balsamic-olive oil drizzle, baked until golden and crispy. Perfect for weeknights, holidays, or brunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Brunch, Side

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds potatoes (Yukon Golds or Russets) Yukon Golds for creamier texture or Russets for fluffier interior.
• 1/4 cup balsamic vinegar Use a good-quality balsamic for the best flavor.
• 3 tablespoons olive oil
• 1 tablespoon fresh thyme leaves Plus sprigs for garnish.
• 1 medium onion, thinly sliced Yellow or sweet onion.
• 1 cup grated cheese (optional) Gruyère, cheddar, or Parmesan work well.

Seasoning

• Salt and pepper to taste

Method

 

Preparation

1. Preheat the oven to 400°F (200°C) and grease a baking dish with a little olive oil.
2. Slice potatoes very thinly (1/8-inch) using a mandoline or a sharp knife. Pat dry if wet.
3. Thinly slice the onion into rounds or half-moons.
4. In a bowl, whisk together the balsamic vinegar, olive oil, fresh thyme leaves, salt, and pepper until combined.

Layering

1. Arrange a single layer of potato slices in the greased dish. Sprinkle some onion and a light handful of cheese (if using).
2. Continue layering potatoes, onion, and cheese until all the potatoes are used, keeping layers even but not packed too tight.
3. Drizzle the balsamic-thyme mixture evenly over the top so it seeps between layers.

Baking

1. Cover the dish tightly with foil and bake for 35–40 minutes, until the center is tender.
2. Remove the foil and bake uncovered for an additional 15–20 minutes until the top is golden and edges are crispy.

Serving

1. Let the torte rest for 5–10 minutes, then garnish with fresh thyme sprigs, slice, and serve warm.

Notes

If you're dairy-free, skip the cheese or use a plant-based alternative. For different herbs, rosemary or sage can be swapped for thyme but use sparingly. A drizzle of browned butter before serving deepens the flavor.