Leek Potato Sweet Potato Torte
Layered with thinly sliced Yukon Gold potatoes, vibrant sweet potatoes, and tender sautéed leeks, this Leek Potato Sweet Potato Torte is a true showstopper for any dinner table. Baked to golden perfection in a springform pan, this savory dish is infused with the rich flavors of heavy cream, fresh thyme, and a generous sprinkle of Parmesan cheese in every layer. The unique combination of Yukon Gold and sweet potatoes creates a delightful balance of earthy and subtly sweet flavors, complemented by the softness of caramelized leeks. Perfect for holidays, dinner parties, or a cozy family meal, this elegant torte is a warm, comforting side dish that doubles as a stunning centerpiece. Simple to prepare yet impressively flavorful, it’s guaranteed to elevate your meal. Keywords: Leek potato sweet potato torte, layered potato torte, Yukon Gold potato recipes, sweet potato side dish, savory torte recipe.
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Recipe Information
Ingredients
- 3 medium Yukon Gold potatoes
- 2 medium Sweet potatoes
- 2 large Leeks
- 3 tablespoons Olive oil
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 tablespoon Unsalted butter
- 2 teaspoons Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with the unsalted butter and set aside.
Peel the Yukon Gold potatoes and sweet potatoes. Slice both types of potatoes into thin, even rounds (about 1/8-inch thick) using a sharp knife or a mandoline. Keep them in separate bowls to maintain their colors.
Trim the root ends and the dark green tops of the leeks, leaving only the white and pale green parts. Slice them lengthwise, then rinse thoroughly under running water to remove any dirt. Pat them dry and slice thinly.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced leeks and sauté until soft and translucent, about 5 minutes. Season lightly with a pinch of salt and set aside.
In a small bowl, mix the heavy cream, thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
Begin layering the torte in the prepared springform pan. Start with a single layer of Yukon Gold potato slices, slightly overlapping them. Add a layer of sweet potato slices, followed by a thin layer of sautéed leeks. Drizzle a few spoonfuls of the cream mixture over the leeks and sprinkle a small handful of grated Parmesan.
Repeat the layering process (Yukon Gold potatoes, sweet potatoes, leeks, cream, Parmesan) until all the ingredients are used, finishing with a layer of potatoes and a final drizzle of cream on top.
Cover the pan tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and the vegetables are tender when pierced with a knife.
Let the torte cool in the pan for 10 minutes before running a knife around the edges and carefully releasing the springform ring.
Slice into wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.9 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
