No. 1 : Quick Recipe

French Potato Thyme Tart

  • 1 ½ Pounds Yukon Gold Potatoes, sliced 1/8” thick (a mandolin or very sharp knife are the best tools for this job!)
  • 2 TB Unsalted Butter, Melted
  • 2 TB Extra Virgin Olive Oil
  • 2 Tsp Fresh Thyme Leaves
  • 1 Tsp Sea Salt
  • ½ Tsp Freshly Ground Black Pepper
  • Sour Cream or *Crème Fraiche
  • Fresh Thyme Leaves for Garnish


Step One

Preheat the oven to 375F. Pat the potatoes dry. Toss the potatoes in a bowl with 1 TB of the butter, oil, thyme, salt and pepper.

Step Two

Brush the sides and bottom of an oven proof 6 or 7-inch skillet, (preferably cast-iron) with 1 TB of butter. Arrange the potatoes in a circular fashion starting at the edge and working towards the center. Continue making layers with the potatoes until the skillet is full.

Step Three

Tightly cover the pan with aluminum foil and place it over medium heat. Cook to brown the potatoes on the bottom about 15 minutes. (If your skillet is not cast-iron cook for 10 minutes.)

Step Four

Place in the 375F oven for about 20 minutes or until a knife pierces a potato easily. Remove from the oven and place a plate on top of the skillet – turn the skillet over to release the tart. Cut into wedges and serve, dolloped with sour cream or *crème fraiche.

No. 2 : Kitchen Scoop

*Creme Fraiche is the traditional accompaniment to this potato tart. It is a rich and delicious heavy cream similar to the texture of sour cream.

No. 3 : Clever Idea

The secret to this tart is patting the potatoes dry before tossing them with the butter, oil and arranging them in the skillet. Dry them with a paper towel or clean kitchen towel.

No. 4 : Cheers!

Cave de Lugny Macon-Villages
Burgundy, France
Around $14

What kind of wine is this, you ask? It’s Chardonnay! Wines like this from the “Old World” (mostly Europe) are named by the city they are from – instead of the name of the grape. It’s miles away from a flabby buttery over-oaked Chard. Instead, this French import is steely and crisp with a rich, dry mouthful of apples and lemons. This wine comes from an area of 42 villages in southern Burgundy and it’s a real bargain for the delicious, fresh mouthwatering aroma and taste.

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