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Preheat your oven to 375°F (190°C). Lightly grease a round or square baking dish (about 8–9 inches) with olive oil or butter.
Wash and thinly slice the potatoes using a mandoline slicer or sharp knife. Aim for uniform slices to ensure even cooking. Place the slices in a large bowl and toss them with olive oil, melted butter, minced garlic, thyme, salt, and pepper until evenly coated.
Arrange a single layer of potato slices in the bottom of the prepared baking dish, slightly overlapping them like shingles. Drizzle a small amount of balsamic vinegar over the layer, then sprinkle with fresh thyme and a pinch of salt and pepper. Repeat the process, layering the potatoes, balsamic vinegar, and seasonings until all the slices are used, finishing with a final drizzle of balsamic vinegar on top.
If using cheese, sprinkle it evenly between the layers or on top of the final layer. If using heavy cream, drizzle it over the top layer for added moisture and richness.
Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 20–25 minutes, or until the top is golden brown and crispy.
Let the torte cool for 5–10 minutes before slicing. Garnish with additional fresh thyme if desired, and serve warm.