Brown Butter Thyme Potato Torte (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 lbs. (1.8 kg) Yukon gold potatoes
02 -
6 tablespoons butter, divided
03 -
3 tablespoons fresh thyme, chopped
04 -
1/4 cup balsamic glaze
05 -
1 1/2 tablespoons salt
06 -
1 1/2 teaspoons fresh ground black pepper
# Instructions:
01 -
Preheat the oven to 450°F (230°C).
02 -
Peel the potatoes then slice on a mandoline into 1/8-inch (3mm) slices.
03 -
Pour 3 tablespoons of the melted butter in a 10-inch cast iron skillet over medium heat.
04 -
Start layering the potatoes into concentric circles in the skillet until you have a couple of layers down. Then sprinkle in some salt, pepper and 1 tablespoon of the fresh thyme.
05 -
Working quickly, add in another couple layers of potatoes, more salt and pepper and thyme and now a drizzle of the balsamic glaze.
06 -
Repeat with the potatoes, salt, pepper and thyme, then when you get about halfway down pour in the three tablespoons of melted butter.
07 -
Repeat with the remaining potatoes, glaze, salt, pepper and thyme until you're done.
08 -
Press down firmly with an 8-inch dinner plate or cake pan and then transfer the skillet to the oven for 30 minutes.
09 -
Carefully remove the skillet to the stove and press down once again with the cake pan.
10 -
Return to the oven and cook another 25 minutes.
11 -
After the torte has cooled slightly, run a knife around the edges of the skillet and then flip out onto a large plate and cut into wedges.
# Notes:
01 -
Balsamic glaze can be found in most grocery stores near the vinegar section.
02 -
Pressing the torte helps compact the potato layers for a more cohesive presentation.