Ingredients
1 cup (225 g) unsalted butter
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
1½ teaspoons salt
1 teaspoon freshly cracked black pepper
3 pounds (1.4 kg) Yukon Gold potatoes, peeled and sliced thinly (about 3 mm or ⅛ inch thick)
½ cup (50 g) grated Parmesan cheese (optional, for added flavor)
Fresh thyme sprigs (for garnish)
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) springform pan or an oven-safe skillet and set aside.
Make the Brown Butter
In a small saucepan, melt the butter over medium heat. Cook until the butter turns golden brown and smells nutty, about 5–7 minutes. Stir frequently to avoid burning. Remove from heat and stir in the thyme, salt, and black pepper. Set aside to cool slightly.
Prepare the Potatoes
Using a mandoline or a sharp knife, slice the peeled potatoes into thin, even rounds. This ensures even cooking and a uniform texture.
Assemble the Torte
Place a layer of potato slices in the prepared pan, overlapping slightly. Brush the layer generously with the brown butter mixture. Repeat this process, layering potatoes and brushing with butter, until all the potatoes are used. If desired, sprinkle Parmesan cheese between some layers for extra flavor.
Bake the Torte
Cover the pan with foil and bake for 45 minutes. Remove the foil and continue baking for an additional 25–30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Rest and Serve
Let the torte cool for 10–15 minutes to set before removing from the pan. Garnish with fresh thyme sprigs for an elegant touch. Slice into wedges and serve warm.
Serving Suggestions:
Pair this luxurious potato torte with roasted chicken, beef tenderloin, or a crisp green salad for a complete meal. It’s perfect for dinner parties or as a stunning side dish for holiday feasts!
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