Ingredients:
2 lbs (900g) Yukon Gold or Russet potatoes, peeled and thinly sliced
2 tbsp olive oil or melted butter
1 tbsp fresh thyme leaves (or 1 tsp dried)
1½ tbsp balsamic vinegar
1 garlic clove, minced
Salt and black pepper, to taste
Optional: grated Parmesan or Gruyère cheese for layering (yum!)
🧑🍳 Instructions:
Preheat oven to 400°F (200°C). Line the bottom of a 9-inch cake pan or oven-safe skillet with parchment paper. Lightly grease the sides.
Toss potatoes in a bowl with olive oil (or butter), balsamic vinegar, thyme, garlic, salt, and pepper until evenly coated.
Layer the potatoes in the pan, overlapping slightly like shingles. Press down every couple of layers to compact them a bit. Optional: sprinkle a little cheese between layers for added richness.
Cover tightly with foil and bake for 40 minutes.
Remove foil, press gently with a spatula, and bake uncovered for another 20–25 minutes, until the top is golden and crisp.
Cool 10 minutes, then run a knife around the edges and invert onto a plate if you want that fancy “torte” look—or serve straight from the pan rustic-style.
Garnish with extra thyme or a drizzle of balsamic reduction if you’re feeling fancy!