Description
A savory, layered potato cake with crispy edges, infused with balsamic vinegar and fresh thyme, perfect as a side or vegetarian main.
Ingredients
Scale
For the Crust:
- 4 large Yukon Gold potatoes, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Grease a 9-inch round cake pan or cast-iron skillet.
- In a large bowl, toss potato slices with olive oil, balsamic vinegar, thyme, garlic powder, salt, and pepper until evenly coated.
- Arrange potato slices in overlapping layers in the prepared pan, sprinkling Parmesan cheese between every few layers.
- Cover with foil and bake for 20 minutes, then remove foil and bake for another 10-15 minutes until golden and crispy on top.
- Let cool for 5 minutes, then invert onto a plate to serve warm.
Notes
You can customize the seasonings to taste.