Begin by washing and peeling your Yukon Gold potatoes. Using a mandoline or a sharp knife, slice the potatoes into paper-thin rounds.

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

Start layering your sliced potatoes in the prepared pan, slightly overlapping each slice. Brush with olive oil and balsamic vinegar, then sprinkle with garlic, rosemary, Parmesan, salt, and pepper.

Gently press down on the torte with a spatula to compact the layers.

Cover with aluminum foil and bake for 30 minutes. Remove foil, dot with butter, and bake for an additional 20-25 minutes until top is golden brown.

Let cool for about 10 minutes, then cut into wedges and serve warm.