Description
A delicious and crispy potato torte infused with balsamic vinegar, perfect for any meal.
Ingredients
- 2 pounds Yukon Gold potatoes, thinly sliced
- 1 medium onion, finely chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 cup balsamic vinegar
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch round cake pan or a cast-iron skillet with olive oil.
- In a large bowl, combine the sliced potatoes, chopped onion, olive oil, salt, pepper, garlic powder, and thyme. Toss until the potatoes are well coated.
- Layer half of the potato mixture in the prepared pan, pressing down gently. Drizzle half of the balsamic vinegar over the layer.
- Add the remaining potato mixture on top and drizzle with the remaining balsamic vinegar. Press down again to compact the layers.
- Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and sprinkle the mozzarella and Parmesan cheeses on top.
- Return to the oven and bake uncovered for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
- Allow the torte to cool for 10 minutes before slicing. Garnish with fresh parsley before serving.
Notes
- For extra flavor, add cooked bacon or pancetta to the potato mixture before baking.
- For a vegetarian option, substitute the cheeses with a dairy-free alternative and add sautéed mushrooms for added texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg