Start by washing and peeling the potatoes, then slice them very thinly using a sharp knife or mandoline. Thin slices are key to achieving that crispy texture. Try to keep them uniform so they cook evenly.

In a large bowl, combine olive oil, balsamic vinegar, thyme, garlic, salt, and pepper. Add the potato slices and toss them well until each slice is coated. This ensures every layer is packed with flavor.

Line your baking dish with parchment paper and begin layering the potato slices in an overlapping pattern. Press each layer down gently to compact them. This helps create that classic torte structure.

Sprinkle Parmesan cheese evenly over the top layer. Place the dish in a preheated oven and bake until the top is golden brown and the edges are crispy. The aroma at this stage is absolutely irresistible.

Once baked, allow the torte to cool slightly before removing it from the pan. This helps it hold its shape when sliced. Cut into wedges and serve warm for the best taste and texture.