Thyme Brown Butter Potato Cake
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8
- Category: Autumn; Dish Type; easy; Main Ingredient; Savoury Pies, Pastries & Tarts; Seasonal; Sides; Vegetables; Winter
Description
The perfect potato side to pair with a meaty dish.
Ingredients
¼ C (60 ml) balsamic vinegar
2 Tbsp (30 ml) honey
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
Instructions
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.
