Brown Butter and Thyme Potato Cake
Brown butter
and balsamic frosting blend perfectly into this tasty treat for a flavor that
won't disappoint. This layered potato cake is an instant winner for dinner or
packed for lunch on the go.
Ingredients
- 1½ tablespoons salt
- 6 tablespoons butter, divided
- ¼ cup balsamic glaze
- 3 tablespoons fresh thyme, chopped
- 4 lbs. yukon gold potatoes
- 1½ teaspoons fresh ground black pepper
Instructions
First, preheat
the oven to 450 degrees.
Then, peel
the potatoes and cut them on a mandolin into ⅛ "slices.
Pour 3
tablespoons of melted butter into a 10 "cast iron skillet over medium
heat.
Start
layering the potatoes in concentric circles in the pan until you have a few
layers down. Then sprinkle with salt, pepper and a tablespoon of fresh thyme.
Working
quickly, add a few more layers of potatoes, more salt and pepper and thyme and
now a drizzle of balsamic glaze.
Repeat with
the potatoes, salt, pepper and thyme, then when you are halfway pour the three
tablespoons of melted butter.
Repeat with
reamed potatoes, frosting, salt, pepper and thyme until you are done.
Press firmly
with an 8 "plate or cake pan, then transfer the pan to the oven for 30
minutes.
Carefully
remove the pan from the oven and press again with the cake pan.
Return to
the stove and cook for another 25 minutes.
Once the pie
has cooled slightly, pass a knife around the edges of the pan, then turn it
over on a large plate and cut it into quarters.
Happy
Cooking Time.
