Yukon Gold Potato Torte with Crispiness
Savor the layers of Crispy Yukon Gold Potato Torte, which are rich and cozy. Yukon Gold potatoes are ideal for a layered torte because of their well-known creamy, buttery texture.
Layers of creamy mozzarella and nutty Parmesan cheese elevate this meal, which is infused with the sweetness of caramelized onions, the earthy scent of thyme, and a tangy balsamic kick. It’s delicious and aesthetically pleasing when topped with fresh parsley, making it a great side dish or main course for any occasion.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4-6
Ingredients:
4-5 medium Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
1 medium onion, finely chopped
2 tbsp olive oil, plus extra for greasing
Salt, to taste
Black pepper, to taste
1 tsp garlic powder
1 tsp dried thyme
2 tbsp balsamic vinegar
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped for garnish
Step-by-Step Instructions:
Preheat the oven:
Preheat your oven to 400°F (200°C). Lightly grease a 9×9-inch or similar baking dish with olive oil.
Prepare the potatoes:
Peel and thinly slice the Yukon Gold potatoes. A mandoline slicer ensures even slices, which helps the torte cook uniformly.
Sauté the onions:
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft and lightly caramelized, about 5 minutes. This enhances the natural sweetness and depth of flavor.
Season the potatoes:
In a large bowl, toss the potato slices with salt, black pepper, garlic powder, and dried thyme. Add the sautéed onions and gently mix to combine.
Layer the torte:
Place a layer of potato slices in the greased baking dish, slightly overlapping.
Drizzle lightly with balsamic vinegar.
Sprinkle with a portion of mozzarella and Parmesan cheese.
Repeat the layering until all potatoes, onions, and cheese are used, finishing with a generous layer of cheese on top.
Bake the torte:
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden brown, crispy, and the potatoes are tender when pierced with a fork.
Garnish and serve:
Let the torte cool for 5 minutes before slicing. Sprinkle chopped fresh parsley on top for a pop of color and freshness.
Pro Tips:
Crispier top: Broil for 2-3 minutes at the end to get an extra golden, crispy cheese layer.
Even cooking: Slice potatoes as evenly as possible. Slightly thinner slices will make the torte creamier inside.
Make ahead: Assemble the torte and refrigerate for a few hours before baking—it enhances the flavor.
Variations:
Cheese mix: Swap mozzarella with Gruyère or Fontina for a richer, nuttier flavor.
Herb twist: Add rosemary or sage with thyme for an aromatic punch.
Concluding Remarks:
A recipe that strikes a balance between creaminess, crispiness, and acidic sweetness is this Crispy Yukon Gold Potato Torte. It’s a great vegetarian treat on its own or as a side dish with roasted meats. It’s ideal for special events or quiet weeknight dinners because it only requires a few simple ingredients. Watch it vanish from the table after serving it heated!