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If you’re searching for a dish that beautifully marries elegance and comfort, look no further than the Balsamic-Thyme Potato Torte. This recipe is a celebration of simple ingredients transformed into a sophisticated plate that can easily impress at any gathering. The flaky layers of thinly sliced Yukon Gold potatoes, infused with the tangy sweetness of balsamic vinegar and the aromatic essence of fresh thyme, create a dish that is as much a feast for the eyes as it is for the palate.

Balsamic-Thyme Potato Torte

Discover the deliciousness of Balsamic-Thyme Potato Torte, a perfect blend of elegance and comfort. This stunning dish features layers of Yukon Gold potatoes, sweet red onions, and Gruyère cheese, all enhanced by the tangy richness of balsamic vinegar and fragrant thyme. Ideal for any occasion, it can be served warm or at room temperature. With its captivating presentation and incredible flavor, the Balsamic-Thyme Potato Torte will surely impress your guests and elevate your mealtime. Try this recipe and enjoy a delightful culinary experience!
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Ingredients
  

1.5 lbs (about 3-4 medium) Yukon Gold potatoes, peeled and thinly sliced

1 medium red onion, thinly sliced

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon fresh thyme leaves, plus extra for garnish

2 cloves garlic, minced

Salt and pepper, to taste

1 cup grated Gruyère cheese

1/2 cup heavy cream

2 large eggs

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or tart pan with removable bottom with olive oil.

    Prepare the Potatoes: In a large bowl, toss the sliced potatoes with 2 tablespoons of olive oil, balsamic vinegar, minced garlic, thyme leaves, salt, and pepper until well combined.

      Layer the Ingredients: Begin layering in the prepared pan: Place a layer of potato slices at the bottom, followed by a layer of red onion slices. Sprinkle some Gruyère cheese in between layers. Repeat this process until all ingredients are used, finishing with a final layer of potatoes topped with a generous sprinkle of cheese.

        Create the Custard Mixture: In a medium bowl, whisk together the heavy cream, eggs, and a pinch of salt and pepper. Pour this mixture evenly over the layered potatoes and onions in the pan.

          Bake: Cover the torte with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are golden brown and tender, and the cheese is bubbly.

            Cool and Serve: Allow the torte to cool for about 10-15 minutes before removing it from the pan. Garnish with additional fresh thyme leaves. Slice into wedges and serve warm or at room temperature.

              Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings