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Brown Butter and Thyme Potato Cake

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Print Recipe
Total Time75 Mins
ServingsServes 6
Potato Type: Yellow
Prep Method: Baked

Dish

Side Dish

Serving

Serves 6

Ingredients

  • 4 lbs. yukon gold potatoes
  • 6 Tablespoons butter, divided
  • 3 Tablespoons fresh thyme, chopped
  • ¼ cup balsamic glaze
  • 1½ Tablespoons salt
  • 1½ teaspoons fresh ground black pepper

Preparation

  1. Preheat the oven to 450 °F.
  2. Peel the potatoes then slice on a mandoline into ⅛” slices.
  3. Pour 3 Tablespoons of the melted butter in a 10″ cast iron skillet over medium heat.
  4. 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.
  5. Working quickly, add in another couple layers of potatoes, more salt and pepper and thyme and now a drizzle of the balsamic glaze.
  6. Repeat with the potatoes, salt, pepper and thyme, then when you get about halfway down pour in the 3 Tablespoons of melted butter.
  7. Repeat with the remaining potatoes, glaze, salt, pepper and thyme until you’re done.
  8. Press down firmly with an 8″ dinner plate or cake pan and then transfer the skillet to the oven for 30 minutes.
  9. Carefully remove the skillet to the oven and press down once again with the cake pan.
  10. Return to the stove 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.

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Recipe By: Dan George

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Nutrition Facts Per Serving

Calories

350

Fat

12g

Sodium

690mg

Cholesterol

30mg

Vitamin C

35mg

Carbohydrates

56g

Fiber

7g

Protein

6g

Potassium

1290mg

Sugar

2g

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