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Brown Butter and Thyme Potato Cake

Dan George
Brown butter and a balsamic glaze makes this layered potato cake an instant winner for a dinner side or packed up for lunch on the go.
3 from 2 votes
Course Side


  • 4 lbs. yukon gold potatoes
  • 6 tablespoons butter divided
  • 3 tablespoons fresh thyme chopped
  • ¼ cup balsamic glaze
  • tablespoons salt
  • 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 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.