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Overhead view of a delicious Balsamic Potato Torte featuring golden brown potatoes and a savory balsamic glaze.

Best Balsamic Potato Torte Ever

This Balsamic Potato Torte transforms humble potatoes into an elegant and flavorful dish. Thinly sliced potatoes are layered with a rich balsamic reduction and baked until tender and caramelized, resulting in a savory and slightly sweet torte perfect as a side dish or vegetarian main course.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Italian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 pounds Yukon Gold potatoes, peeled and thinly sliced about 1/8 inch thick
  • 1 cup balsamic vinegar
  • 1/4 cup olive oil, plus more for greasing
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese optional
  • Fresh thyme sprigs, for garnish optional

Equipment

  • Mandoline or sharp knife
  • medium saucepan
  • 9-inch springform pan
  • parchment paper
  • mixing bowl
  • aluminum foil
  • measuring cups and spoons

Method
 

  1. Prepare the Balsamic Reduction: In a medium saucepan, combine the balsamic vinegar, garlic, and thyme.
  2. Bring to a simmer over medium heat, then reduce the heat to low and cook for 20-25 minutes, or until the vinegar has reduced to about 1/2 cup and has a syrupy consistency. Be careful not to burn it!
  3. Remove from heat and set aside to cool slightly.
  4. Prepare the Potatoes: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with olive oil and line the bottom with parchment paper.
  5. In a large mixing bowl, toss the sliced potatoes with the olive oil, salt, and pepper.
  6. Assemble the Torte: Layer a thin layer of potatoes on the bottom of the prepared pan, overlapping slightly.
  7. Drizzle a small amount of the balsamic reduction over the potatoes.
  8. Repeat layers of potatoes and balsamic reduction until all the potatoes are used, pressing down gently on each layer to compact them.
  9. If using, sprinkle the top layer with Parmesan cheese.
  10. Bake the Torte: Cover the pan tightly with aluminum foil.
  11. Bake for 1 hour.
  12. Remove the foil and bake for another 20-30 minutes, or until the potatoes are tender and the top is golden brown and slightly caramelized.
  13. Cool and Serve: Let the torte cool in the pan for at least 15 minutes before releasing the springform pan.
  14. Carefully invert the torte onto a serving plate.
  15. Garnish with fresh thyme sprigs, if desired.
  16. Slice and serve warm or at room temperature.

Notes

For best results, use starchy potatoes like Yukon Golds. Watch the balsamic reduction carefully to prevent burning. Pressing down on each layer of potatoes helps create a denser, more cohesive torte. Store leftovers in the refrigerator for up to 3 days. Reheat gently before serving. For a vegan option, omit the Parmesan cheese or use a vegan Parmesan alternative.