Ingredients
Scale
- 4 large russet potatoes, thinly sliced
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons fresh thyme, chopped
- Salt and freshly ground black pepper to taste
- Optional: grated Parmesan cheese or fresh herbs for garnish
Instructions
- Begin by peeling and thinly slicing the potatoes using a high-quality vegetable slicer or mandoline for perfect, uniform slices. Rinse the slices in cold water and pat dry.
- In a small bowl, whisk together balsamic vinegar and chopped thyme to create the glaze. Set aside.
- Preheat your oven to 375°F (190°C). Lightly grease a cake or springform pan.
- Layer the potato slices in a circular pattern inside the prepared pan, overlapping slightly. Brush each layer with the balsamic-thyme mixture and season with salt and pepper. Repeat until the pan is filled, ending with a layer of potatoes topped with the remaining glaze.
- Bake in the oven for 50-60 minutes, or until the top is golden brown and crispy. Optionally, broil for 2-3 minutes for extra crispiness.
- Remove from oven and let cool slightly before unmolding. Garnish with Parmesan or herbs if desired. Serve warm.
Notes
- Ensure thin and even slices for consistent baking and crispiness.
- Use a springform pan for easy removal and presentation.
- For added flavor, sprinkle with grated Parmesan or fresh herbs before serving.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210 Kcal
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg