Start by washing and peeling the Yukon Gold potatoes. Slice them thinly to about 1/8-inch thickness.

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

Layer the sliced potatoes in the greased pan, overlapping each slice slightly.

After each layer of potatoes, brush with olive oil and balsamic vinegar, then sprinkle with minced garlic, fresh rosemary, salt, pepper, and grated Parmesan.

Press down on the layers to compact them and cover the pan with aluminum foil. Bake for 30 minutes.

Remove the foil, dot the top with butter if desired, and bake uncovered for an additional 20-25 minutes.

Let the torte cool for about 10 minutes before serving.