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Ingredients
- 1/4 cup balsamic glaze
- 1 1/2 teaspoons freshly ground black pepper
- 6 tablespoons butter, divided
- 3 tablespoons fresh thyme, chopped
- 4 lbs. Yukon gold potatoes
- 1 1/2 tablespoons salt
Directions
1. Preheat the Oven
Preheat your oven to 450°F (230°C) to ensure it’s nice and hot, which will help create that crispy texture on the potatoes.
2. Slice the Potatoes
Peel the Yukon gold potatoes and use a mandoline to slice them into 1/8-inch thick slices. This ensures uniform thickness, which is key for even cooking and crispiness.
3. Prepare the Skillet
In a 10-inch cast iron skillet, heat 3 tablespoons of melted butter over medium heat. The butter will help the bottom layer of potatoes get that irresistible golden crust.
4. Start Layering the Potatoes
Begin layering the potato slices in concentric circles in the skillet, overlapping slightly. Once you’ve created a couple of layers, sprinkle the potatoes with a bit of salt, freshly ground black pepper, and 1 tablespoon of chopped fresh thyme.
5. Drizzle with Balsamic Glaze
After a couple more layers, drizzle the potatoes with balsamic glaze, which adds a sweet-tangy flavor that contrasts beautifully with the richness of the butter and the earthiness of the thyme.
6. Continue Layering
Keep layering the potatoes, seasoning each layer with salt, pepper, thyme, and balsamic glaze. When you reach the halfway point, pour in the remaining 3 tablespoons of melted butter to ensure the potatoes cook evenly and become crispy on the outside.
7. Press the Layers Down
Once all the potatoes are layered and seasoned, press them down firmly with an 8-inch dinner plate or a cake pan. This helps to compact the layers and create a dense, crispy torte.
8. Bake the Torte
Transfer the cast iron skillet to the preheated oven and bake for 30 minutes. After the first 30 minutes, carefully remove the skillet from the oven and press down again with the cake pan to further compress the layers.
9. Bake Again
Return the skillet to the oven and bake for another 25 minutes, or until the potatoes are golden and crispy on top.
10. Serve the Torte
Let the torte cool slightly before serving. To remove it from the skillet, run a knife around the edges to loosen it. Then, carefully invert the skillet onto a large plate. Slice the potato torte into wedges and serve immediately.
