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These layered potatoes with brown butter and thyme turn ordinary spuds into a fancy side that looks just as good as it tastes. Sliced potatoes stack up to give you tender insides with a golden outer crust, all soaked in fragrant thyme and a touch of sweet balsamic.
I came up with this years ago when I wanted something better than plain mashed potatoes for a holiday dinner. Now my family won't let me show up without it. The best part is watching everyone's faces when I flip it over onto the plate - gets them every time.
Ingredients
- 4 pounds Yukon gold potatoes: They've got just the right amount of starch to stick together while staying creamy when cooked
- 6 tablespoons butter, divided: Browning the butter gives you a nutty flavor that makes everything taste better
- 3 tablespoons fresh thyme, chopped: Don't even think about using dried stuff here – it just won't smell or taste the same
- 1/4 cup balsamic glaze: Adds just enough sweetness to balance out all the savory flavors
- 1 1/2 tablespoons salt: You need to season between the layers or you'll end up with bland spots
- 1 1/2 teaspoons fresh ground black pepper: Grinding it yourself makes a huge difference in the flavor punch
How To Make It
- Get The Oven Hot:
- Turn your oven up to 450 degrees. You need this high heat to get that gorgeous golden crust that makes everyone say wow.
- Sort Out Your Potatoes:
- Take the skin off all your potatoes. You'll definitely want a mandoline to get super thin slices about 1/8 inch thick. If they're not all the same thickness, they won't cook evenly. Hand slicing just doesn't cut it here.
- Prep Your Pan:
- Melt 3 tablespoons of butter in your 10 inch cast iron pan over medium heat. Make sure it spreads all over the bottom. Cast iron works best because it holds heat so well.
- Start The Base:
- Put potato slices in circles, starting from the outside and moving in. Let each slice overlap a bit so they stick together. Keep going until you've got two full layers covering the pan bottom.
- Add Some Flavor:
- Sprinkle some salt and pepper over these first two layers. Scatter about a tablespoon of fresh thyme on top. Seasoning as you go makes sure every bite tastes good.
- Keep Building Up:
- Work fast so the bottom doesn't get too brown. Add two more potato layers in the same circle pattern. Add more salt, pepper, and thyme, then swirl some balsamic glaze over it all.
- Add Some Richness:
- When you're about halfway through your potato pile, pour the other three tablespoons of melted butter all over. This helps make the inside soft and creamy as it bakes.
- Finish The Stack:
- Keep layering until you use all your potatoes, following the same pattern. Top with the last bit of salt, pepper, thyme, and a final drizzle of balsamic.
- Press And Bake:
- Push down hard on the potatoes with an 8 inch plate to pack everything together. This helps it all stick. Put the skillet in the hot oven and bake for 30 minutes.
- Press Again And Finish:
- Take the hot pan out carefully and press down again with your plate. Don't skip this step or it might fall apart. Put it back in the oven for another 25 minutes until it's deep golden and the potatoes are tender.
- Flip And Serve:
- Let it cool for about 5 minutes, then run a knife around the edge to loosen it. Put a big plate upside down on top and flip the whole thing over. Cut it into wedges like a pie.
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The way the balsamic gets all sticky and sweet between the potato layers is just amazing. My grandma always told me good food takes time, and she was right. I love watching my family's eyes light up when I bring this to the table - makes all that careful layering worth the effort.
Do It Ahead
This potato stack actually gets better with time. You can make the whole thing up to a day before and keep it in the fridge right in the skillet. When you're ready to eat, just warm it in a 350°F oven for about 20 minutes. The flavors mix together overnight and it still keeps its shape when you cut it. If you want to save it longer, wrap each piece tightly and freeze for up to two months.
What To Serve With It
This fancy potato dish works with both everyday and special meals. It's great next to a simple roasted chicken - the crispy edges of both go really well together. For fancier dinners, try it with beef tenderloin or lamb, where the herbs match up perfectly. If you don't eat meat, this can even be your main course with a simple green salad dressed with something tangy to cut through the richness.
Try These Twists
While I love the classic thyme and balsamic combo, I often switch things up with the seasons. In springtime, try fresh dill and lemon zest for something lighter. During fall, slip some thin apple slices between the potatoes and swap in rosemary for the thyme. For something really fancy during the holidays, add layers of shredded Gruyère cheese and finish with truffle oil instead of balsamic. The method stays the same but these changes keep it interesting all year long.
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You'll end up with something that looks amazing and tastes even better—a real showstopper no matter when you serve it.
Frequently Asked Questions
- → Can I use different types of potatoes?
Yukon golds work best thanks to their naturally buttery taste and texture that doesn't fall apart, but you can switch to russets for a softer middle or reds if you want something firmer. Just make sure you cut them all the same thickness.
- → What if I don't have a mandoline for slicing?
While a mandoline makes getting super thin, even slices (about 1/8") way easier, a really sharp kitchen knife will work if you're careful. Getting all the slices the same thickness means everything will cook at the same rate.
- → Can I make this ahead of time?
Sure thing! You can put everything together up to a day early and keep it in the fridge uncooked. Just give it extra time in the oven since it'll be cold. Or you can cook it completely, let it cool, and warm it back up at 350°F for 15-20 minutes when you're ready to eat.
- → What can I substitute for balsamic glaze?
No glaze on hand? Cook down some regular balsamic vinegar with a spoonful of honey or brown sugar until it gets thick. Or just mix a bit of honey with a splash of regular balsamic and drizzle that between the layers.
- → Why is pressing the torte important?
Pressing down with a plate while cooking squishes those potato layers together so they don't fall apart when you cut them later. It also helps everything cook evenly and makes the dish look amazing when you flip it over to serve.
- → What herbs can I use instead of thyme?
Rosemary tastes amazing in this dish if you don't have thyme. Sage works great too, or try some parsley and chives mixed together. Just add more or less depending on how strong your chosen herbs taste.