Preheat your oven to 375°F (190°C). Peel and thinly slice the Yukon Gold potatoes using a mandoline. Layer half the potato slices in a buttered baking dish and season with salt, pepper, minced garlic, and fresh thyme.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute, then stir in 1 cup of heavy cream. Simmer and add 1½ cups of shredded cheddar cheese until smooth.

Pour half of the cheese sauce over the potatoes in the baking dish. Add the remaining potato slices and season again with salt, pepper, and thyme. Pour the rest of the cheese sauce on top and cover with foil.

Bake in the preheated oven for 30 minutes. Remove the foil and bake for another 20 minutes until golden and bubbly.

While potatoes are baking, season ribeye steak with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the steak for 3-4 minutes on each side.

Let the steak rest for 5 minutes. Serve the ribeye on top of the cheesy scalloped potatoes and garnish with thyme.