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
Scale
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
