If you are looking for a show-stopping side or a comforting main to impress your guests, this Brown Butter and Thyme Potato Torte Recipe is exactly what you need. Thinly sliced Yukon Gold potatoes get layered lovingly in a cast iron skillet, infused with the nutty goodness of brown butter, the herbal brightness of fresh thyme, and a touch of sweet balsamic glaze. The result is a golden, crispy, and tender torte that’s as beautiful as it is delicious. It’s one of those dishes that turns humble potatoes into an irresistible masterpiece you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Brown Butter and Thyme Potato Torte Recipe lies in its simplicity. Each ingredient plays a starring role, whether it’s the creamy texture of Yukon Gold potatoes or the deep flavor of brown butter, perfectly balanced by fresh thyme and a balsamic drizzle. These essentials come together to create a beautiful layering of taste, texture, and color.
- 4 lbs. Yukon Gold potatoes: Their creamy texture and natural buttery flavor make them ideal for slicing thin and baking evenly.
- 6 tablespoons butter, divided: Half transforms into brown butter for a rich, nutty note; the rest helps crisp the potatoes.
- 3 tablespoons fresh thyme, chopped: Adds a fragrant, herbal brightness that complements the richness beautifully.
- 1/4 cup balsamic glaze: A sweet, tangy drizzle that gives a lovely hint of acidity to balance the dish.
- 1 1/2 tablespoons salt: Essential for seasoning each layer to bring out the natural flavors.
- 1 1/2 teaspoons fresh ground black pepper: Adds just the right kick and depth to every bite.
How to Make Brown Butter and Thyme Potato Torte Recipe
Step 1: Preheat and Prepare Your Potatoes
Start by preheating your oven to 450 degrees. While that warms up, peel your Yukon Gold potatoes carefully, then slice them paper-thin—about 1/8 inch—using a mandoline for consistent layers and even cooking. The thin slices ensure that every bite melts in your mouth with a delicate texture.
Step 2: Brown the Butter
Melt 3 tablespoons of the butter in a 10-inch cast iron skillet over medium heat. Let the butter cook until it turns golden brown and develops a rich, nutty aroma—this brown butter is the flavor heart of the recipe and will soak into the potatoes as they layer up.
Step 3: Start Layering the Potatoes
Arrange a few layers of your sliced potatoes in concentric circles inside the skillet, creating a stunning spiral pattern. Sprinkle each layer with salt, pepper, and a tablespoon of chopped fresh thyme. This seasoning pattern ensures every slice is perfectly flavored.
Step 4: Add Another Layers with Balsamic Glaze
Quickly add the next few layers of potatoes, seasoning again with more salt, pepper, thyme, and now a drizzle of balsamic glaze. The glaze will add a subtle tangy sweetness that contrasts beautifully with the rich butter and herby thyme.
Step 5: Incorporate More Butter and Continue Layering
Repeat your layering process with potatoes, salt, pepper, and thyme. When you reach about halfway, pour in the remaining 3 tablespoons of melted brown butter to keep the bottom layers crisp and flavorful. Continue adding remaining layers with seasoning and balsamic glaze until all the potatoes are used.
Step 6: Press and Bake
Press the entire torte firmly down with an 8-inch dinner plate or cake pan, ensuring the slices stick together for a cohesive torte. Place the skillet in the oven and bake for 30 minutes, allowing the bottom to crisp and the potatoes to soften.
Step 7: Press Again and Finish Baking
Carefully remove the skillet from the oven and press the torte down once more with the plate to compact the layers further. Return it to the oven and bake for another 25 minutes, letting the edges brown to perfection.
Step 8: Cool, Unmold and Serve
Let the torte cool slightly for easier handling. Run a knife around the edges to loosen it, then invert the skillet onto a large serving plate. Slice it into wedges and watch everyone’s faces light up with delight.
How to Serve Brown Butter and Thyme Potato Torte Recipe
Garnishes
A sprinkle of fresh thyme leaves or a tiny drizzle of extra balsamic glaze right before serving adds a fresh pop of color and flavor that lifts the dish. A little flaky sea salt on top can strengthen that irresistible crunch.
Side Dishes
This potato torte pairs wonderfully with bright, crisp salads like arugula with lemon vinaigrette or roasted vegetables. It can also stand proudly alongside roasted chicken or grilled meats for a hearty, comforting meal.
Creative Ways to Present
For a stunning centerpiece, serve the torte directly in the cast iron skillet to showcase its rustic charm. Alternatively, cut into elegant wedges and plate individually with a sprig of thyme or a side of herbed sour cream for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Brown Butter and Thyme Potato Torte Recipe tightly covered in the refrigerator for up to 3 days. The flavors even deepen overnight, making for a tasty next-day treat.
Freezing
While this torte is best fresh, you can freeze cooked leftovers wrapped tightly in foil and plastic wrap for up to 1 month. Thaw overnight in the fridge before reheating to maintain its texture.
Reheating
Reheat slices gently in a skillet over low heat or in a 350-degree oven until warmed through and crisped back up. Avoid the microwave if you want to keep that delectably crisp crust.
FAQs
Can I use other kinds of potatoes besides Yukon Gold for this recipe?
You can, but Yukon Gold are ideal because of their creamy texture and buttery flavor. Russets might be too starchy and dry, while waxy potatoes may not develop that tender interior and crispy crust balance.
Is a cast iron skillet necessary to make this torte?
While cast iron provides excellent heat distribution and helps crisp the bottom nicely, an oven-safe nonstick skillet or baking dish can work if you don’t have cast iron. Just watch the baking time for differences.
How thin should I slice the potatoes?
Slicing them about 1/8 inch thin ensures the potatoes cook evenly and layer nicely. A mandoline slicer is perfect for achieving uniform slices without fuss.
Can I prepare parts of this recipe ahead of time?
You can slice the potatoes a few hours ahead and keep them submerged in cold water to prevent browning. Butter can be browned and thyme chopped in advance too to save time during assembly.
What if I don’t have balsamic glaze on hand?
You can reduce balsamic vinegar by simmering it until thickened as a homemade glaze or substitute with a small drizzle of honey for sweetness, but balsamic glaze uniquely balances the savory components in this recipe.
Final Thoughts
This Brown Butter and Thyme Potato Torte Recipe is a true kitchen triumph that turns simple ingredients into something spectacular. The irresistible aroma as it bakes and the stunning golden layers when served will make this your new go-to recipe for special occasions or cozy family dinners. Don’t hesitate to try it yourself — once you do, it’s bound to become a treasured favorite.
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Brown Butter and Thyme Potato Torte Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Brown Butter and Thyme Potato Torte is a decadent and visually stunning side dish featuring layers of thinly sliced Yukon Gold potatoes infused with fragrant fresh thyme and rich brown butter. Finished with a drizzle of balsamic glaze and a crisp, golden crust, this torte is baked to perfection in a cast iron skillet, making it an elegant accompaniment to any meal.
Ingredients
Potatoes
- 4 lbs. Yukon Gold potatoes
Butter and Flavorings
- 6 tablespoons butter, divided
- 3 tablespoons fresh thyme, chopped
- 1/4 cup balsamic glaze (store-bought)
- 1 1/2 tablespoons salt
- 1 1/2 teaspoons fresh ground black pepper
Instructions
- Preheat the oven: Preheat your oven to 450 degrees Fahrenheit to ensure it’s hot and ready for baking the potato torte.
- Prepare the potatoes: Peel the Yukon Gold potatoes and slice them thinly, about 1/8 inch thick, using a mandoline for uniform thickness to ensure even cooking.
- Melt butter in skillet: Melt 3 tablespoons of the butter in a 10-inch cast iron skillet over medium heat to prepare the base for layering.
- Layer the first potatoes: Start layering the sliced potatoes in concentric circles inside the skillet until you have 2 layers. Then sprinkle with salt, pepper, and 1 tablespoon of the fresh thyme to infuse flavor.
- Add second set of layers with glaze: Quickly add another 2 layers of potatoes, again seasoning with salt, pepper, and thyme, then drizzle some of the balsamic glaze over these layers for a subtle tang.
- Continue layering and adding butter: Repeat layering with potatoes, seasoning, and balsamic glaze. When you reach about halfway through the total potato volume, pour in the remaining 3 tablespoons of melted butter evenly over the layers to enhance richness.
- Complete layering: Finish layering the potatoes, seasoning each layer with salt, pepper, thyme, and drizzle the balsamic glaze until all potatoes are used.
- Press and bake first stage: Firmly press down the layered potatoes using an 8-inch dinner plate or cake pan to compact the layers. Transfer the skillet to the oven and bake for 30 minutes to start cooking and browning the torte.
- Press again: Carefully remove the hot skillet from the oven and press down once more with the plate or cake pan to compress the potatoes further.
- Bake second stage: Return the skillet to the oven and bake for an additional 25 minutes until the torte is cooked through and the edges are golden and crispy.
- Cool and unmold: Allow the torte to cool slightly to set. Run a knife carefully around the edges of the skillet to loosen, then invert onto a large plate. Cut into wedges and serve.
Notes
- Make sure to slice the potatoes uniformly to ensure even cooking and texture.
- Using a cast iron skillet is essential for even heat distribution and developing a crispy crust.
- If you don’t have balsamic glaze, you can reduce balsamic vinegar over low heat until syrupy as a substitute.
- Pressing the potato layers helps them bond and cook uniformly, resulting in a neat torte that holds together well.
- This dish pairs wonderfully with roasted meats or as a standalone vegetarian side.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
