Brown Butter and Thyme Potato Torte is a fantastic side dish for dinner parties or brunch! Thin layers of potatoes cooked with butter and fresh thyme!
Also, in case it’s a lot for one day we get it together to go. In our snacks or the children snacks – our children most certainly win in the break room for the best lunch box food! Not very numerous peanut butter and jam sandwiches for them… it’s generally something left over from the prior night.
This Brown Butter and Thyme Potato Torte is an ideal illustration of a side dish for supper transformed into a light lunch the following day. Also, no compelling reason to stress over warming this one up, it’s similarly as delicious cold, I guarantee you.
HOW TO MAKE THIS BROWN BUTTER & THYME TORTE
- Start out by slicing 4 pounds of potatoes into about 1/8″ thick slices. If you have a mandoline slicer this will go really fast, or a food processor with a slicing blade will work. Or just a good ol’ sharp knife. This recipe is worth a little slicing, just wait until the end.
- Melt some butter in a 10″ cast iron skillet until it’s bubbling and then start layering in the potato slices in overlapping circles.
- After you get a couple of layers going, add in some salt and pepper and fresh thyme.
- Now we’re going to add store bought balsamic glaze to this layer and then keep repeating layers of potatoes and seasonings until you get to the top.
- Press down slightly with an 8″ cake pan or a small plate and then get the skillet into the oven.
- Bake for 30 minutes then carefully remove the skillet from the oven and press down with the cake pan again then it goes back in.
- Another 15 minutes and this Brown Butter and Thyme Potato Torte is done.
- I mean just take a look at all those crispy potato layers! We peeled off all the crunchy top pieces of potato before it even hit the table. Once you taste it you won’t believe there’s only a few tablespoons of butter in the whole recipe.
- Serve this Brown Butter and Thyme Potato Torte alongside dinner then pack it up for lunch the next day. Or before that, even with your eggs in the morning. So good you can’t stop at one slice!
This impressive potato torte is perfect as a side dish to dinner or brunch!
- PREP TIME: 10 minutes
- COOK TIME: 25 minutes
- TOTAL TIME: 35 minutes
- YIELD: 8 Servings
- 4 lbs. yukon gold potatoes
- 6 tablespoons butter, divided
- 3 tablespoons fresh thyme, chopped
- 1/4 cup balsamic glaze (store bought, right by the vinegar)
- 1 1/2 tablespoons salt
- 1 1/2 teaspoons fresh ground black pepper
- Preheat the oven to 450 degrees.
- Peel the potatoes then slice on a mandoline into 1/8″ 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 stove and press down once again with the cake pan.
- Return to the oven 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.