Brown Butter and Thyme Potato Torte

• Vegetarian
• Gluten free

• Produce

  • 3 tbsp Thyme, fresh
  • 4 lb Yukon gold potatoes

• Baking & Spices

  • 1/4 cup Balsamic glaze, store bought
  • 1 1/2 tsp Black pepper, fresh ground
  • 1 1/2 tbsp Salt

• Dairy

  • 6 tbsp Butter

Found on mantitlement.com

Ingredients

• 4 lbs. yukon gold potatoes
• 6 tablespoons butter, divided
• 3 tablespoons fresh thyme, chopped
• ¼ cup balsamic glaze (store bought, right by the vinegar)
• 1½ tablespoons salt
• 1½ teaspoons fresh ground black pepper

Directions

• 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 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 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*