Preheat your oven to 450°F (230°C).

Peel and thinly slice the Yukon Gold potatoes to about 1/8 inch thickness using a mandoline.

In a 10-inch cast iron skillet, heat 3 tablespoons of butter until melted and coat the skillet evenly.

Arrange the potato slices in overlapping circles in the skillet, sprinkling salt, pepper, and 1 tablespoon of thyme between the layers.

Add another layer of potatoes, seasoning again with salt, pepper, thyme, and a drizzle of balsamic glaze.

Repeat the layering process, making sure to incorporate the remaining melted butter halfway through the layering.

Complete the final layer of potatoes, topping with additional balsamic glaze, salt, pepper, and thyme.

Press the layers down firmly with an 8-inch plate or cake pan, and place the skillet in the preheated oven for 30 minutes.

Remove the skillet and press down gently again with the plate, then return it to the oven for an additional 25 minutes.

After the torte has slightly cooled, use a knife to carefully run around the edges and invert it onto a large serving plate. Cut into wedges and enjoy warm!