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An all-star lineup of ingredients in this simple potato side dish makes it clear that this dish is a winner. A mandoline is the key to the chip-thin slices of potatoes, which you’ll build up into a dense potato cake that is irresistibly tender and creamy in the center and crispy on the outside. It's like two side dishes in one! Though it takes some time to assemble, there's nothing hard about it. The result is a wow-worthy addition to any dinner table. Serve alongside roasted meats, on Thanksgiving dinner, or as part of a special brunch. Shopping tip: Look for potatoes—both the Yukon gold and the sweet—that are similar in size and shape, which will help make the layers even.


Credit: Victor Protasio

Recipe Summary test

25 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Rub thyme between fingers to release oils; place in a saucepan. Add butter, garlic, salt, and pepper. Cook over medium, stirring often, until butter melts, 3 to 4 minutes. Remove from heat. Let stand for 15 minutes.

  • Meanwhile, preheat oven to 400°F. Thinly slice Yukon Gold and sweet potatoes into 1/16-inch-thick slices (preferably using a mandoline).

  • Remove sprigs from butter and discard. Reserve 1 tablespoon herb butter in a small bowl; set aside. Brush bottom of a large ovenproof or cast-iron skillet with some remaining herb butter. Cover bottom of skillet with a layer of sliced Yukon Gold and sweet potatoes; start from center and work outward in concentric circles, overlapping slices. Generously brush top with more herb butter. Repeat layering with remaining potato slices, brushing with herb butter after each layer. (You will have about 6 layers.)

  • Heat skillet over medium-high until mixture is sizzling, 2 to 4 minutes. Carefully cover with aluminum foil. Transfer skillet to oven and bake for 15 minutes. Remove foil. Continue baking, rotating skillet halfway through, until center is tender when pierced with a wooden pick and some potato slices on top curl and darken, about 45 minutes. Brush with reserved 1 tablespoon herb butter and continue baking for 5 minutes. Let cool for about 15 minutes. Run a rubber spatula around edges of skillet to loosen, gently sliding spatula underneath. Slice into wedges while in skillet; top with thyme leaves.