Preheat oven to 400°F (200°C). Generously grease a 9-inch round cake pan or cast iron skillet with olive oil.

Slice the potatoes into uniform 1/8-inch thick rounds using a mandoline or sharp knife.

In a large bowl, toss potato slices with olive oil, balsamic vinegar, thyme, salt, and pepper until evenly coated.

Arrange the potato slices in the prepared pan in concentric overlapping circles, layer by layer, pressing down firmly occasionally.

Pour any remaining liquid from the bowl over the potatoes. Cover the pan tightly with foil.

Bake for 30 minutes covered. Remove foil and bake for another 25-30 minutes until potatoes are tender and the top is crispy and golden brown.

Let rest for 10 minutes before slicing or inverting onto a serving platter.