Preheat oven to 400°F (200°C). Generously grease an 8-inch round cake pan (or foil-wrapped springform pan) and line the bottom with parchment paper.

In a large bowl, whisk together the melted butter, olive oil, balsamic vinegar, chopped thyme, garlic powder, salt, and black pepper.

Wash and peel the potatoes. Using a mandoline, thinly slice the potatoes into 1/8-inch thick rounds. Do NOT rinse the potatoes after slicing.

Add the potato slices to the bowl with the butter mixture. Toss gently with your hands until every slice is evenly coated.

Arrange a layer of potato slices in the bottom of the pan in an overlapping, concentric circle pattern. Repeat layering, pressing down firmly every few layers, until all potatoes are used.

Pour any remaining liquid from the bowl over the top. Cover the pan tightly with aluminum foil.

Bake covered for 60 minutes. Remove the foil and bake for an additional 25–35 minutes until the top is deep golden brown and crisp, and a knife pierces the center easily.

Let the torte rest in the pan for 15-20 minutes. Run a knife around the edges, carefully invert onto a cutting board, remove parchment, garnish with fresh thyme, and serve warm.