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

Peel and thinly slice your potatoes to about ⅛ inch using a mandoline.

In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, fresh thyme, salt, and black pepper.

Add the sliced potatoes to the marinade and toss gently to ensure they're evenly coated.

Arrange the marinaded potato slices in the greased pan, layering them tightly and sprinkling mozzarella cheese between layers if desired.

Cover the pan with aluminum foil and bake for 45 minutes to cook through.

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

Let the torte cool in the pan for 15 minutes before inverting it onto a platter and slicing.