Crispy Balsamic-Thyme Potato Torte (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
4 lbs Yukon Gold potatoes, peeled and thinly sliced to 1/8 inch thickness
02 -
6 tablespoons butter, divided
03 -
3 tablespoons chopped fresh thyme
04 -
1/4 cup balsamic glaze
05 -
1 1/2 tablespoons salt
06 -
1 1/2 teaspoons freshly ground black pepper
# Steps to Follow:
01 -
Preheat your oven to 450°F (230°C).
02 -
Peel and thinly slice the Yukon Gold potatoes to about 1/8 inch thickness using a mandoline slicer.
03 -
In a 10-inch cast iron skillet, heat 3 tablespoons of butter until melted and coat the skillet evenly.
04 -
Arrange the potato slices in overlapping circles in the skillet, sprinkling salt, black pepper, and 1 tablespoon of chopped fresh thyme between the layers.
05 -
After a layer of potatoes, add a seasoning of salt, pepper, thyme, and a drizzle of balsamic glaze.
06 -
Repeat the layering process, incorporating the remaining melted butter halfway through the layering.
07 -
Complete the top layer of potatoes with additional balsamic glaze, salt, black pepper, and thyme.
08 -
Press the layers down firmly with an 8-inch plate or cake pan.
09 -
Place the skillet in the preheated oven and bake for 30 minutes.
10 -
Remove the skillet and press down gently again with the plate, then return it to the oven for an additional 25 minutes.
11 -
After the torte has slightly cooled, use a knife to carefully loosen the edges and invert onto a large serving plate.
12 -
Cut into wedges and serve warm.
# Additional Notes:
01 -
For best results, press the potatoes firmly to ensure even cooking and a structurally cohesive torte.
02 -
Use a mandoline slicer for consistently thin and even potato slices.