Crispy Balsamic-Thyme Potato Torte

INGREDIENTS:

For the Torte:

2 lbs Yukon Gold or red potatoes (thinly sliced, about 1/8-inch thick)

3 tablespoons olive oil

2 tablespoons unsalted butter (melted)

3 tablespoons balsamic vinegar

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

2 cloves garlic (minced)

Salt and pepper (to taste)

Optional Add-Ins:

1 cup shredded Gruyère or Parmesan cheese (for extra richness)

1/4 cup heavy cream (for added creaminess)

DIRECTIONS:

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C) . Lightly grease a round or square baking dish (about 8–9 inches) with olive oil or butter.

Step 2: Prepare the Potatoes

Wash and thinly slice the potatoes using a mandoline slicer or sharp knife. Aim for uniform slices to ensure even cooking.

Place the slices in a large bowl and toss them with olive oil, melted butter, minced garlic, thyme, salt, and pepper until evenly coated.

Step 3: Layer the Potatoes

Arrange a single layer of potato slices in the bottom of the prepared baking dish, slightly overlapping them like shingles.

Drizzle a small amount of balsamic vinegar over the layer, then sprinkle with fresh thyme and a pinch of salt and pepper.

Repeat the process, layering the potatoes, balsamic vinegar, and seasonings until all the slices are used, finishing with a final drizzle of balsamic vinegar on top.

Step 4: Add Optional Cheese or Cream

If using cheese, sprinkle it evenly between the layers or on top of the final layer.

If using heavy cream, drizzle it over the top layer for added moisture and richness …