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.