Brown Butter and Thyme Potato Cake

 

4 lbs. yukon gold potatoes

6 T. butter (divided)

3 T. fresh thyme (chopped)

¼ C. balsamic glaze

1½ T. salt

1½ tsp. fresh ground black pepper

 

Preheat the oven to 450 degrees. Peel the potatoes then slice on a mandoline into 1/8″ slices. Pour 3 T. 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 T. 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 T. 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.