Layered Potato Torte with Thyme

This brown butter and thyme potato torte transforms humble potatoes into an elegant side dish that looks as impressive as it tastes. The layers of thinly sliced potatoes become deliciously tender inside while developing a beautiful golden crust outside, all infused with aromatic thyme and sweet balsamic glaze.

I created this recipe for a holiday gathering years ago when I wanted something more special than regular mashed potatoes, and it's been requested at every family gathering since. The dramatic moment when you flip it onto a serving plate never fails to impress guests.

Ingredients

• 4 pounds Yukon gold potatoes: These have the perfect starch content for creating layers that hold together beautifully while remaining creamy inside
• 6 tablespoons butter, divided: Using brown butter adds a nutty complexity that elevates the entire dish
• 3 tablespoons fresh thyme, chopped: Fresh herbs are essential here as dried simply won't provide the same aromatic quality
• 1/4 cup balsamic glaze: This adds a subtle sweetness that balances the savory elements perfectly
• 1 1/2 tablespoons salt: Proper seasoning between layers is crucial for flavor development throughout the torte
• 1 1/2 teaspoons fresh ground black pepper: Freshly ground pepper provides more intense flavor than pre-ground

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 450 degrees Fahrenheit. This high temperature is crucial for developing the beautiful golden crust that makes this torte so special.

Prepare the Potatoes:

Peel all potatoes completely. Using a mandoline slicer is absolutely essential here to achieve uniform 1/8 inch thick slices. Consistent thickness ensures even cooking throughout the torte. If you slice by hand the results will be inconsistent.

Prepare the Skillet:

Pour 3 tablespoons of melted butter into a 10 inch cast iron skillet over medium heat. The cast iron retains heat beautifully which helps develop that golden crust we're looking for. Allow the butter to coat the entire bottom surface.

Create the First Layers:

Begin arranging potato slices in concentric circles starting from the outer edge and working inward. Slightly overlap each slice for structural integrity. Continue until you have two complete layers covering the bottom of the skillet.

Season the First Layers:

Sprinkle a portion of the salt and pepper evenly over these first layers. Add approximately 1 tablespoon of the fresh chopped thyme. The seasoning between layers ensures flavor throughout rather than just on the surface.

Build the Middle Layers:

Working quickly so the bottom doesn't burn add another two layers of potatoes in the same concentric pattern. Season again with salt, pepper, and thyme then drizzle some of the balsamic glaze in a spiral pattern over these layers.

Add Moisture and Continue Building:

When you reach approximately halfway through your potatoes pour the remaining three tablespoons of melted butter evenly over the layers. This adds richness and helps the interior become tender and creamy during baking.

Complete the Torte:

Continue layering the remaining potatoes following the same pattern. Add final seasonings of salt, pepper, thyme, and a finishing drizzle of balsamic glaze on the very top layer.

Compress and Bake First Round:

Press down firmly on the potato layers using an 8 inch dinner plate or cake pan to compact everything. This helps the layers bond together. Transfer the skillet to the preheated oven and bake for 30 minutes.

Compress Again and Complete Baking:

Carefully remove the hot skillet and press down once more with the plate or pan. This second compression is crucial for proper texture. Return to the oven for another 25 minutes until the torte is deeply golden and the potatoes are tender throughout.

Unmold and Serve:

Allow the torte to cool slightly for about 5 minutes then run a knife carefully around the edges to loosen. Place a large serving plate upside down over the skillet and carefully flip to release the torte. Slice into wedges to serve.

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The transformation that happens when the balsamic glaze caramelizes between the potato layers is truly magical. My grandmother always said good cooking takes patience and this dish proves her right. Watching my family's faces light up when I bring this to the table makes the careful layering worthwhile every time.

Make Ahead Options

This potato torte actually benefits from being made ahead of time. You can fully prepare it up to 24 hours in advance and refrigerate it in the skillet. When ready to serve simply reheat in a 350°F oven for about 20 minutes until warmed through. The flavors meld beautifully overnight and the torte holds its shape perfectly when sliced. For longer storage you can wrap individual portions tightly and freeze for up to two months.

Perfect Pairings

This elegant potato dish shines alongside both casual and upscale main courses. It pairs beautifully with a simple roasted chicken where the crispy potato edges mirror the chicken's crispy skin. For special occasions serve alongside beef tenderloin or rack of lamb where the herbs complement the meat perfectly. For a vegetarian meal this torte can even stand alone as a main dish when served with a simple green salad dressed with a bright vinaigrette to balance the richness.

Variations Worth Trying

While the thyme and balsamic version is my classic standby I often adapt this recipe seasonally. In spring try substituting fresh dill and lemon zest for a brighter flavor profile. During fall celebrations add thinly sliced apples between potato layers and use rosemary instead of thyme. For a decadent holiday version layer in shredded Gruyère cheese between potato layers and finish with truffle oil instead of balsamic glaze. The technique remains the same but these variations keep the recipe fresh throughout the year.

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The result is a dish that combines stunning presentation with unforgettable flavor—a true crowd-pleaser for any occasion.

Frequently Asked Questions

→ Can I use different types of potatoes?

While Yukon gold potatoes are ideal for their buttery flavor and waxy texture that holds shape well, you can substitute with russet potatoes for a fluffier interior or red potatoes for a firmer texture. The important thing is slicing them consistently thin.

→ What if I don't have a mandoline for slicing?

A mandoline is recommended for achieving uniform, thin slices (about 1/8"), but you can use a sharp chef's knife and careful technique. Consistent thickness ensures even cooking throughout the torte.

→ Can I make this ahead of time?

Yes, you can assemble the torte up to 24 hours ahead and refrigerate uncooked. Allow extra cooking time if starting from cold. Alternatively, bake completely, cool, and reheat at 350°F for about 15-20 minutes before serving.

→ What can I substitute for balsamic glaze?

If you don't have balsamic glaze, reduce regular balsamic vinegar with a bit of honey or brown sugar until syrupy, or substitute with a drizzle of honey mixed with a small amount of regular balsamic vinegar.

→ Why is pressing the torte important?

Pressing the torte with a plate during cooking helps compact the potato layers, ensuring they stick together and creating a cohesive dish that can be sliced cleanly. It also promotes even cooking and a beautiful presentation when flipped.

→ What herbs can I use instead of thyme?

Rosemary works wonderfully as an alternative to thyme in this dish. Sage or a combination of parsley and chives also pairs well with potatoes and butter. Adjust quantities based on the potency of your chosen herb.