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

Peel and slice the potatoes thinly, aiming for about ⅛ inch thickness.

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

Gently toss the sliced potatoes in the marinade until evenly coated.

Layer the coated potato slices in the greased cake pan, overlapping them in a circular pattern.

If using, sprinkle a layer of mozzarella cheese between some potato layers.

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

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

Let the torte cool in the pan for 15 minutes before slicing.

Invert onto a serving plate and garnish with fresh thyme sprigs before serving.