Golden layered potato torte baked with thyme, butter, and balsamic for a crisp, elegant side dish.

2 lbs potatoes (Russet or Yukon Gold), thinly sliced

2 tbsp butter, melted

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp salt

1/2 tsp black pepper

1 tsp fresh thyme leaves

1/4 cup grated Parmesan (optional)

1 garlic clove, minced (optional)

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1. Preheat oven to 400°F (200°C). Grease 8-inch pan.

2. Peel and slice potatoes thinly.

3. Mix butter, oil, balsamic, salt, pepper, and thyme in a bowl.

4. Layer potatoes in pan, brushing with mixture between layers.

5. Add Parmesan or garlic if desired.

6. Brush top layer generously with remaining mixture.

7. Cover with foil; bake 30 minutes.

8. Uncover and bake 25–30 minutes until golden and crisp.

9. Cool 10 minutes before slicing.

Use parchment to prevent sticking.

Press layers gently before baking for structure.

Best served fresh; reheats well in oven.