Preheat your oven to 400°F (200°C). Lightly oil an 8-inch ovenproof skillet or round baking dish and line with parchment for easier unmolding later.
Rinse and pat dry the thin potato slices. Keeping them starchy-free helps the torte hold together as you bake.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, thyme, salt, and pepper to make a loose glaze.
Optional: in a skillet, sauté the red onion in a teaspoon of oil until translucent and lightly caramelized (2–3 minutes). This adds sweetness and depth if you like.
Start layering: brush a thin layer of the balsamic mixture on the bottom, then arrange a circle of potato slices. Overlap them slightly to form a neat ring. Brush with more glaze, scatter a little onion and a pinch of cheese if using, and continue layering until you’ve built 2–3 layers. Lightly press down to compact the layers.
If using cream, brush a small amount over each layer to help moisture and adhesion of subsequent slices.
Cover the pan with foil and bake for 25 minutes. Remove the foil and bake another 15–20 minutes, until the potatoes are tender and the edges are golden. If you want extra crispness, finish under a quick 1–2 minute broil, watching closely so nothing burns.
Transfer the torte to a rack and let it rest 10 minutes. Drizzle a final touch of balsamic glaze over the top and garnish with fresh thyme.
Cut into wedges and serve warm. The layers will hold together nicely when sliced with a sharp knife.
Notes
A crispy, thyme-scented potato torte with a glossy balsamic glaze; an elegant centerpiece that pairs wonderfully with a bright salad or protein for a weeknight or special-occasion dinner.
