Crispy Balsamic-Thyme Potato Torte (Print Version)

# Ingredients:

01 - 4 lbs. Yukon Gold potatoes
02 - 6 tablespoons butter, divided
03 - 3 tablespoons chopped fresh thyme
04 - 1/4 cup balsamic glaze
05 - 1 1/2 tablespoons salt
06 - 1 1/2 teaspoons freshly ground black pepper

# Instructions:

01 - Preheat oven to 450°F (230°C).
02 - Peel Yukon Gold potatoes and slice thinly using a mandoline to approximately 1/8 inch thickness.
03 - Melt 3 tablespoons of butter in a 10-inch cast iron skillet over medium heat, ensuring the surface is well coated.
04 - Arrange potato slices in concentric circles to form the first layer. Season with salt, pepper, and approximately 1 tablespoon of thyme.
05 - Create another layer of potatoes, season, sprinkle with thyme, and drizzle with balsamic glaze.
06 - Continue layering potatoes with seasonings. Halfway through, pour the remaining melted butter over the layers.
07 - Complete the final layer, season generously with salt, pepper, and the remaining thyme. Finish with a drizzle of balsamic glaze.
08 - Press down firmly on the layers using an 8-inch plate for evenness. Transfer the skillet to preheated oven and bake for 30 minutes.
09 - Remove skillet carefully, press down again with the plate, and return to oven for another 25 minutes until golden and crisp.
10 - Allow to cool slightly, then run a knife around the edges to loosen. Carefully invert onto a serving plate, cut into wedges and serve.

# Notes:

01 - For optimal results, use a well-seasoned cast iron skillet to achieve the perfect crispy exterior.
02 - The torte can be made in advance and reheated in a 350°F (175°C) oven for 15 minutes.

Back