The SECRET to Making Perfect Potato Torte with Balsamic Vinegar

Learn the secret to making the perfect potato torte with balsamic in this video! This Italian potato dish is a delicious and savory thyme potato bake that will impress your friends and family. Get ready to elevate your cooking game with this recipe!

Slow-roasted, layered, and deeply golden, this potato torte with balsamic, cheese, and thyme is a comforting Italian-inspired side dish, perfect for a Sunday lunch or special occasion.

I made this as part of a full Italian Sunday Lunch menu for Mother's Day. It pairs beautifully with slow-cooked beef and a light ricotta and lemon tart.

The potatoes are sliced thin, gently marinated with garlic, thyme, butter and olive oil, and layered with Parmesan, mature Cheddar, and a touch of balsamic vinegar. I finish it with yoghurt instead of cream to keep things a little lighter, and bake it slowly until crispy on top and creamy inside. #potatotorte #italiancooking #sidedishideas #springrecipes #comfortfood #balsamicrecipes #cheesypotatoes #tortellinotime

👉 Watch the full Italian Spring Lunch trilogy:

📄 Recipe PDF available below and in the pinned comment

TORTELLINO'S RECIPE:

INGREDIENTS
• 3 TO 4 large floury potatoes (e.g. Maris Piper), peeled and thinly sliced
• 2 tbsp olive oil
• 1 large clove of garlic crushed
• 1 tbsp balsamic vinegar
• 2 tsp dried thyme or a few fresh sprigs
• 50g parmesan cheese, grated
• 50g mature cheddar, grated
• Salt and black pepper

INSTRUCTIONS
• Preheat the oven to 200°C (fan).
• Peel and thinly slice the potatoes using a mandoline or sharp knife. Try to keep the slices uniform.
• In a large bowl, toss the potato slices with olive oil, garlic, balsamic vinegar, thyme, salt, and pepper.
• Line a 20cm springform tin or deep cake tin with baking paper. Begin layering the seasoned potato slices into the tin, overlapping slightly.
• After a few layers, sprinkle some grated parmesan and cheddar, then continue layering more potato slices.
• Repeat until all ingredients are used, finishing with a layer of cheese on top.
• Press everything down gently, cover with foil, and bake for 45 minutes.
• Remove the foil and continue baking for a further 15–20 minutes until golden and crispy on top.
• Allow to rest for 10 minutes before slicing. Serve warm.

Thank you for watching. If you try this dish or the whole menu, let me know how it turns out. Arrivederci, e buon appetito.

00:00 - Intro – Italian Sunday Lunch
00:21 - Prepping the potatoes
00:51 - Grating the cheeses
01:49 - Marinating with thyme & garlic
02:39 - Greasing the tin & layering
03:49 - Final yoghurt topping
04:36 - Baking instructions
05:23 - Revealing the finished torte
06:22 - Tasting & texture
06:45 - Mother's Day menu overview
07:40 - Outro – links & thanks

[TortellinoTime]

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This slow-roasted potato torte with balsamic, thyme and cheese is the perfect side for a spring lunch or roast dinner.
If you make this or your own version, I would love to hear how it went.
Thanks so much for being here.
Francesco

[marioncapriotti]

OMG, this dish will be perfect for Passover and Easter -- the perfect side for either brisket or Easter ham! Looks so beautiful and delicious. Can't wait to try this, thanks for posting, Chef Tortellino!

[Robert-xygi]

I like to make a scalloped potatoes with my Easter ham but not everyone likes it. I will make this instead. I can tell I will love it!
First time I made ricotta yesterday. Truly better than the store. So good warm!

[ThomasMartin-kjhi]

I’ve never had potatoes with balsamic before. It looks fantastic!

[jimbrennan]

That''s a good tip on using the salad spinner to dry the potatoes! I'm going to give this one a shot, thanks so much.

[annedodd]

The potato dish looks amazing as does the crumble. It’s shame I started a diet ( again) The meat dish must also be tasty after 31/2 hours but not for vegetarians!!