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Balsamic Potato Torte

Irresistible Balsamic Potato Torte for Effortless Elegance

A gluten-free Balsamic Potato Torte with golden, crispy layers and a luscious glaze that elevates dinner tables effortlessly.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Torte
  • 6 medium Yukon Gold or Russet Potatoes Choose Yukon Golds for a golden finish.
  • 3 tablespoons Olive Oil Essential for crispy texture.
  • 3 tablespoons Balsamic Vinegar Brings tangy flavor.
  • 3 cloves Garlic (minced) Adds aromatic depth.
  • 2 tablespoons Fresh Rosemary (chopped) Fragrant herby note.
  • 1 teaspoon Salt Essential for flavor.
  • 1/2 teaspoon Black Pepper Adds a hint of heat.
  • 1/2 cup Parmesan Cheese (optional) For creaminess between layers.

Equipment

  • Ovenproof skillet or baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease an ovenproof skillet or baking dish with olive oil.
  2. Peel the potatoes and slice them thinly to about 1/8 inch using a mandoline or a knife.
  3. In a bowl, mix olive oil, balsamic vinegar, minced garlic, chopped rosemary, salt, and black pepper until blended.
  4. Layer the potato slices in the dish, brushing each layer with the balsamic mixture and adding Parmesan if desired.
  5. Cover the dish with foil and bake for 35 minutes.
  6. Remove the foil and continue baking for another 20-30 minutes until golden-brown and crisp.
  7. Let the torte rest for 10 minutes before slicing into wedges.
  8. Serve warm and enjoy!

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 100mgIron: 1.5mg

Notes

For the crispiest texture, use a cast iron skillet. Slice potatoes uniformly and avoid waxy varieties.

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