Ingredients
Scale
- 2 pounds of Yukon Gold potatoes
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- Fresh thyme sprigs for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash, peel, and thinly slice the potatoes.
- Mix balsamic vinegar, olive oil, garlic, thyme, salt, and pepper in a bowl.
- Toss the potato slices in the marinade until well-coated.
- Layer the potatoes in a greased baking dish, alternating with Parmesan cheese.
- Cover with foil and bake for 30 minutes, then uncover and bake for another 15 minutes until golden.
- Let the torte rest for 10 minutes before slicing.
Notes
- Ensure potato slices are uniform for even cooking.
- Garnish with fresh thyme sprigs before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg