Thyme Brown Butter Potato Cake
The perfect potato side to pair with a meaty dish.
- Serves: 8 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 55 mins
¼ C (60 ml) balsamic vinegar
6-8 large potatoes, peeled
6 Tbsp (90 ml) butter, melted divided into two parts
3 Tbsp (45 ml) fresh thyme, picked
salt and pepper
Preheat the oven to 190 °C.
Add the balsamic and the honey to a small saucepan over a medium heat and allow to reduce until thick and syrupy.
Slice the potatoes on a mandolin if you have one to ensure thin, even slices.
Pour 3 tablespoons of butter into a cast iron skillet over medium heat. Start layering your potatoes in circles into the skillet until you have a few layers down. Season with salt, pepper, and thyme in between.
Working quickly, add more potato slices as before and repeat the process and add a drizzle of the balsamic and honey reduction.
Repeat once more and then pour in the remaining 3 tablespoons of melted butter. Repeat with remaining potatoes, balsamic, salt, pepper and thyme until done.
Press down firmly with a plate and bake for 30 minutes. Carefully remove from oven and press once again. Return to the oven and bake a further 25 minutes.
Cool completely after removing from the oven, run a knife around the edges and flip out onto a serving plate, or alternatively serve in your cast iron dish.