Indulge in the timeless culinary delight of our golden-baked Yukon potato cake, a dish that artfully marries the velvety texture of Yukon gold potatoes with the aromatic essence of fresh thyme leaves. This dish, carefully layered in a cast iron skillet and enriched with the lusciousness of clarified butter or ghee, promises a bite that's both crispy and soft. Ideal for both everyday meals and special occasions, this recipe ensures a sophisticated touch to your table. Whether you're a seasoned chef or a home cook, the blend of ingredients and the straightforward method make this Yukon potato cake a must-try. Dive into this post to unveil the secrets behind achieving that perfect golden crust and let your food blog journey be flavored with success. Key ingredients include Yukon gold potatoes, fresh thyme, clarified butter, and ghee.
Set the oven's temperature to 450°F. If you're using butter, melt it and let the milky white solids rise to the surface. Carefully remove and discard these white solids from the top. This ensures the potatoes won't adhere to the pan. Alternatively, you can simply melt pre-purchased Ghee.
In a 6-inch cast iron skillet or a copper charlotte mold, pour ¼ cup of the clarified butter. Neatly place the potato slices at the base, ensuring they form overlapping circles. Season this layer with salt, black pepper, and a touch of thyme. Drizzle a little more butter or ghee over this.
Keep layering the potatoes, seasoning with salt, pepper, and thyme as you go, until all ingredients are layered.
Take another pan with a flat base and press it over the potatoes to mold them into a firm cake shape.
Place the potato-filled pan on a baking tray and bake for 30 minutes. Once baked, take it out and press the potatoes once again. Put the pan back into the oven and bake for another 25 minutes. After that, remove and press down one more time. Finally, bake for an additional 5 minutes or until they achieve a lovely golden hue. Turn the pan upside down on a plate, and slice into desired pieces.