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Brown Butter and Thyme Potato Torte Recipe

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4.3 from 63 reviews

This Brown Butter and Thyme Potato Torte is a deliciously rich side dish perfect for dinner or brunch. Featuring thinly sliced Yukon Gold potatoes layered in a cast iron skillet with fragrant fresh thyme, nutty brown butter, and a drizzle of balsamic glaze, it bakes to a beautiful golden crust and tender interior. The dish combines the comforting flavors of browned butter and herbs with the subtle tang of balsamic, resulting in an impressive presentation and delicious taste.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Potato Layers

  • 4 lbs. Yukon Gold potatoes
  • 1 1/2 tablespoons salt, divided
  • 1 1/2 teaspoons fresh ground black pepper, divided
  • 3 tablespoons fresh thyme, chopped, divided
  • 1/4 cup balsamic glaze, divided (store bought)

Butter

  • 6 tablespoons butter, divided

Instructions

  1. Preheat Oven: Set your oven to 450°F (232°C) to ensure it is hot enough for baking the torte.
  2. Prepare Potatoes: Peel the Yukon Gold potatoes and slice them uniformly using a mandoline into thin 1/8-inch slices to allow even cooking and layering.
  3. Heat Butter: Melt 3 tablespoons of butter and pour it into a 10-inch cast iron skillet placed over medium heat to start infusing the pan with flavor.
  4. Layer Potatoes and Season: Begin layering the sliced potatoes in concentric circles within the skillet. After a couple of layers, sprinkle some salt, pepper, and a tablespoon of fresh thyme evenly.
  5. Add More Layers and Glaze: Continue adding more potato layers, seasoning with salt, pepper, and thyme after every couple of layers. Drizzle balsamic glaze intermittently to add a subtle tang and depth.
  6. Incorporate Butter: When about halfway done layering, pour in the remaining 3 tablespoons of melted butter to ensure richness throughout the dish.
  7. Complete Layering: Continue layering the remaining potatoes, balsamic glaze, salt, pepper, and thyme until all ingredients are used.
  8. Press and Bake First Round: Press down the layered potatoes firmly using an 8-inch dinner plate or cake pan to compact the layers. Transfer the skillet to the preheated oven and bake for 30 minutes.
  9. Press and Bake Second Round: Carefully remove the skillet from the oven and press down firmly once again with the cake pan. Return the skillet to the oven and bake for an additional 25 minutes until the potatoes are tender and golden.
  10. Finish and Serve: Allow the torte to cool slightly, then run a knife around the edges to loosen it. Flip the skillet onto a large plate to release the torte. Cut into wedges and serve warm.

Notes

  • Use a mandoline slicer for uniform potato slices which helps even cooking and layering.
  • A 10-inch cast iron skillet is ideal as it distributes heat evenly and provides a crispy crust.
  • Pressing down the layers firmly ensures the potatoes stick together and compact into a cohesive torte.
  • Balsamic glaze adds a touch of sweetness and acidity that balances the richness of the brown butter.
  • Flipping the torte from the skillet onto a plate gives it a striking presentation; cool slightly to make this easier.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/brown-butter-and-thyme-potato-torte-recipe/