Preheat the oven to 400°F (200°C) and grease a 9-inch round cake pan with olive oil.

Peel the potatoes and slice them thinly, about ⅛ inch thick.

In a mixing bowl, combine balsamic vinegar, olive oil, minced garlic, fresh thyme, salt, and black pepper.

Pour the marinade over the sliced potatoes and toss gently.

Layer the potato slices in the prepared cake pan, overlapping like shingles.

If using cheese, sprinkle mozzarella between some potato layers.

Cover the pan tightly with aluminum foil and bake for 45 minutes.

Remove the foil and bake for an additional 30 minutes until golden brown and crispy.

Let the torte cool in the pan for about 15 minutes.

Run a knife around the edges and carefully invert onto a serving plate.