Recipe Laura Bakhtiarian | Photos Naomi Giatas
A simple show stopper for your next dinner party.
Time 1 hour 15 minutes
Serves 6–8
Ingredients
- 300g Foodland Peculiar Picks Potatoes, thinly sliced
- ¼ cup balsamic vinegar
- 4 tbsp olive oil
- 5 garlic cloves, minced
- 1 tbsp fresh thyme, finely chopped
- Salt and pepper, to taste
- Grated parmesan cheese (optional)
Method
- Preheat the oven to 190°C and lightly grease a round baking dish.
- In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, chopped thyme, salt and pepper.
- Layer half of the sliced potatoes evenly across the base of the dish, then pour half of the balsamic mixture over the top. Repeat with the remaining potato slices and the rest of the balsamic mixture.
- Cover the dish with foil and place in the oven to bake for one hour.
- After 45 minutes, remove the foil, sprinkle grated parmesan cheese on top (if desired), and bake uncovered for the remaining 15 minutes or until the top is crispy and golden.
- Allow the torte to cool for a few minutes before slicing and serving.
We used: Foodland’s Peculiar Picks Spuds
Don’t judge a book by its cover! Foodland’s Peculiar Picks Spuds are just as tasty as any other potato and perfect for cooking with, all while supporting local growers and helping your bottom line.
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