Potato Torte
Elevate your side dish game with this irresistible Potato Torte, a layered masterpiece that’s as visually stunning as it is flavorful. Thinly sliced Russet potatoes are beautifully arranged and baked to golden perfection alongside a rich blend of Parmesan and Gruyère cheeses, aromatic fresh thyme, and a velvety garlic-infused cream sauce. Each layer is brushed with melted butter and topped with the cheesy, herbaceous mixture, creating a tender yet crisp dish with a luxurious, savory depth. Perfect for dinner parties or holiday gatherings, this elegant torte is baked in a springform pan for easy presentation and serves as a crowd-pleasing centerpiece or delightful accompaniment to your favorite proteins. Treat your guests to this show-stopping potato gratin alternative and redefine comfort food in the most delicious way!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Parmesan cheese
- 1 cup Gruyère cheese
- 2 teaspoons Fresh thyme leaves
- 2 cloves Garlic
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 375°F (190°C) and grease a 9-inch springform pan with 1 tablespoon of olive oil.
Peel the potatoes and use a mandoline slicer or a sharp knife to slice them into thin, even rounds (about 1/8 inch thick).
Melt the butter in a small saucepan over low heat. Add the minced garlic and cook for about 2 minutes until fragrant, then stir in the heavy cream. Remove from heat and set aside.
In a bowl, mix together the grated Parmesan cheese, Gruyère cheese, fresh thyme leaves, salt, and black pepper.
Layer a single, slightly overlapping layer of potato slices on the bottom of the prepared springform pan. Lightly brush the layer with the butter and cream mixture, then sprinkle with the cheese and herb mixture.
Repeat the layering process (potatoes, butter and cream, cheese mix) until all the potato slices and cheese mixture are used, finishing with a top layer of potatoes and a final brush of the butter and cream mixture.
Cover the pan tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking uncovered for another 20-25 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
Let the torte cool for about 10 minutes before running a knife around the edges and removing the sides of the springform pan.
Serve warm and garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
3421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.3 g | 291% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 6540 mg | 284% | |
| Total Carbohydrate | 235.4 g | 86% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 12.6 g | ||
| Protein | 102.5 g | 205% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2420 mg | 186% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5990 mg | 127% | |
*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.
