Preheat your oven to 400°F (200°C) and grease an oven-safe skillet with olive oil or butter.

Wash, peel, and slice potatoes very thinly using a mandoline.

Layer the sliced potatoes in the prepared pan, overlapping like shingles.

Brush layers with olive oil and balsamic vinegar, sprinkling garlic, rosemary, salt, and cheese.

Compact the layers, cover with aluminum foil, and bake for 30 minutes.

Remove foil, add pats of butter if desired, and bake uncovered for another 20 to 25 minutes until golden brown.

Let the torte cool for about 10 minutes, then slice and serve warm.