Peel and thinly slice the Yukon Gold potatoes using a mandoline for even thickness. In a buttered baking dish, layer half of the potato slices, then sprinkle generously with salt, pepper, minced garlic, and fresh thyme.

In a medium saucepan, melt butter over medium heat until bubbly. Add minced garlic and sauté until fragrant, about 1 minute. Gradually stir in heavy cream and shredded cheddar cheese until the sauce is smooth and creamy.

Pour half of the cheese sauce over the first layer of potatoes. Add remaining potato slices, seasoning again with salt and pepper. Pour the rest of the cheese sauce over the top, then cover tightly with aluminum foil.

Preheat oven to 375°F. Bake the covered dish for 30 minutes, then remove the foil and bake for an additional 20 minutes, or until golden and bubbling on top.

Season ribeye steaks with salt and pepper. In a skillet, heat olive oil until shimmering. Sear steaks for 3-4 minutes on each side until a golden crust forms.

Let the steaks rest for 5 minutes before serving. Place the steaks on top of the cheesy scalloped potatoes and garnish with fresh thyme.