Preheat your oven to 375°F (190°C). Peel and thinly slice the Yukon Gold potatoes, then layer half in a buttered baking dish. Season with salt, pepper, minced garlic, and fresh thyme.

Melt 2 tablespoons of butter in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute. Stir in heavy cream and let it simmer. Add shredded cheddar cheese, stirring until smooth.

Pour half of the cheese sauce over the first layer of potatoes. Add the remaining potato slices and season again. Pour the rest of the cheese sauce on top, cover with aluminum foil.

Bake for 30 minutes, remove the foil, and bake for an additional 20 minutes until golden brown and bubbly.

Season the ribeye steak with salt and pepper. Sear in a skillet with olive oil over high heat for 3-4 minutes on each side.

Let the steak rest for 5 minutes before slicing. Serve on top of cheesy scalloped potatoes, garnished with fresh thyme.