This Brown Butter and Thyme Potato Cake is a perfect example of a side dish for dinner turned into a light lunch the next day. And no need to worry about heating this one up, it’s just as tasty cold, I promise you.
- 4 lbs. yukon gold potatoes
- 3 tablespoons fresh thyme, chopped
- ¼ cup balsamic glaze
- 6 tablespoons butter, divided
- 1½ tablespoons salt
- 1½ teaspoons fresh ground black pepper
- Preheat the oven to 450 degrees.
- Peel the potatoes then slice on a mandoline into ⅛" slices.
- Pour 3 tablespoons of the melted butter in a 10" cast iron skillet over medium heat.
- 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.
- Working quickly, add in another couple layers of potatoes, more salt and pepper and thyme and now a drizzle of the balsamic glaze.
- Repeat with the potatoes, salt, pepper and thyme, then when you get about halfway down pour in the three tablespoons of melted butter.
- Repeat with the reaming potatoes, glaze, salt, pepper and thyme until you're done.
- Press down firmly with an 8" dinner plate or cake pan and then transfer the skillet to the oven for 30 minutes.
- Carefully remove the skillet to the oven and press down once again with the cake pan.
- Return to the stove and cook another 25 minutes.
- 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. See note*
- To flip the torte out of the pan, place a dinner plate on the top of the torte with one hand and grab the skillet with the other hand (use a hot mit!)
- Then flip the skillet upside down and now the torte will be on the plate. Slide off to a cutting board to slice.