1-First Step: Preheat and Slice

Preheat your oven to 450°F (232°C). Peel the Yukon Gold potatoes and slice them as uniformly as possible, ideally using a mandoline or sharp knife to about 1/8 inch thickness. Uniform slicing ensures even cooking and texture throughout the torte. Prepare fresh thyme by finely chopping the leaves.

2-Second Step: Prepare the Skillet and Layer Potatoes

Melt 3 tablespoons of butter over medium heat in a 10-inch cast iron skillet. Begin arranging potato slices in concentric circles, overlapping slightly. Season each layer generously with salt, freshly ground black pepper, and sprinkle chopped thyme. Drizzle balsamic glaze evenly over each layer for balanced tanginess and sweetness.

3-Third Step: Add Remaining Butter and Press the Torte

Halfway through layering, drizzle the remaining 3 tablespoons of melted butter over the potatoes for richness and to promote browning. After all layers are assembled, firmly press the potatoes down with an 8-inch plate or cake pan to compact the torte. This step is essential for a cohesive and structured torte.

4-Fourth Step: Bake and Press Again

Transfer the skillet to the preheated oven. Bake uncovered for 30 minutes. After the first bake, carefully press the torte again with the plate or cake pan to compact it further and promote a crisp crust. Bake for an additional 25 minutes until golden and tender.

5-Final Step: Cool and Serve

Remove the skillet from the oven and let the torte cool briefly to set its structure. Slice into wedges for serving. This potato and balsamic torte can be enjoyed warm or cold, making it convenient for leftovers or meal prep. For dietary changes, swap butter accordingly or adjust seasoning to preferences.