Start by peeling and thinly slicing the Yukon Gold or Russet potatoes to about 1/8 inch thick.

In a small saucepan, melt together the unsalted butter and olive oil over medium heat. Add minced garlic, balsamic vinegar, and fresh thyme, simmering for about 2 minutes.

Preheat your oven to 400°F (200°C) and grease your baking dish with some of the infused butter mixture.

Arrange potato slices in the greased dish, slightly overlapping them in circles. Brush with the infused butter and season with salt, pepper, and Parmesan if using.

Cover the dish tightly with aluminum foil and bake for 30 minutes.

After 30 minutes, remove the foil and bake for an additional 20-25 minutes until a golden, crispy top forms.

Let the torte rest for 5-10 minutes, then slice into wedges. Garnish with fresh thyme and sea salt before serving.