Preheat your oven to 450°F (230°C).

Peel the potatoes and use a mandoline to slice them into 1/8-inch thick slices.

Heat 3 tablespoons of melted butter in a 10-inch cast iron skillet over medium heat.

Start layering the potato slices in concentric circles in the skillet, creating a couple of layers. Sprinkle with a bit of salt, pepper, and 1 tablespoon of fresh thyme.

Continue layering with more potatoes, salt, pepper, thyme, and a drizzle of balsamic glaze. After a couple more layers, pour in the remaining 3 tablespoons of melted butter.

Keep layering the potatoes, seasoning with salt, pepper, thyme, and balsamic glaze until all ingredients are used.

Once you have finished layering, press down the potatoes firmly with an 8-inch dinner plate or cake pan.

Transfer the skillet to the preheated oven and bake for 30 minutes.

Carefully remove the skillet from the oven, press down again with the cake pan, and return to the oven to bake for another 25 minutes.

Let the torte cool slightly. Run a knife around the edges of the skillet, then invert onto a large plate. Slice into wedges and serve.