Brown Butter and Thyme Potato Cake with Balsamic Glaze

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We cook a lot around our house. And if it’s too much for one day we pack it up to go. In our lunches or the kids lunches – our kids definitely win in the lunchroom for the best lunch box food! Not too many peanut butter and jelly sandwiches for them…it’s usually something left over from the night before.

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.

What makes this potato torte out of control good is the brown butter combined with the balsamic glaze. We looked at a lot of these torte recipes, sometimes called “Potatoes Anna” and they looked amazing but had tons of butter. Not that anyone around here is opposed to tons of butter, but we wanted to try and lighten it up a little and that’s where the balsamic glaze comes into play. It adds lots of flavor and it works perfectly in this recipe.

We go through so many potatoes in our house, it’s good to know how good they are for you too. Did you know that one potato has more potassium than a banana? Potatoes are an excellent source of Vitamin C too – more than a tomato….and there are only 110 calories for a medium sized potato.

Serve it 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.

Brown Butter Potato Cake with Balsamic Glaze

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4.4 from 21 reviews

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Ingredients

Units Scale

4 lbs. yukon gold potatoes
6 tablespoons butter (divided)
3 tablespoons fresh thyme (chopped)
1/4 cup balsamic glaze
1 1/2 tablespoons salt
1 1/2 teaspoons fresh ground black pepper

Instructions

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 youre 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*

If you liked this recipe, you are going to love these favorite potato recipes:

Rustic Hungarian Potatoes: Tócsi

Andouille Sausage and Cajun Shrimp Stuffed Potatoes

The Crispiest Smashed Potatoes

Raclette Potatoes au Gratin

Frequently Asked Questions

What is a potato cake?

A potato cake in the dessert sense is a moist layered cake where cooked, riced potato replaces some of the flour, resulting in a tender, dense crumb.

How do you make brown butter for baking?

Melt butter in a light-colored saucepan over medium heat, stirring often. It will foam, then the milk solids will turn golden and smell nutty. Remove from heat immediately and cool before using.

What does balsamic glaze add to a potato cake?

Balsamic glaze provides a sweet, slightly tangy contrast to the richness of the brown butter and potato, acting similarly to a caramel or toffee sauce.

How is this cake different from a regular butter cake?

The addition of potato adds moisture and density that keeps the cake from drying out quickly. Brown butter adds a deeper, nuttier flavor than standard melted butter.