Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the all-purpose flour and cook for an additional 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream, stirring constantly until the mixture is smooth and thickened.
Stir in the dried thyme, salt, and black pepper to taste.
Pour half of the cream sauce over the layer of potatoes in the baking dish.
Sprinkle half of the grated Parmesan cheese over the potatoes and cream sauce.
Arrange the remaining sliced potatoes in another even layer on top.
Pour the remaining cream sauce over the second layer of potatoes.
Sprinkle the remaining grated Parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Let the scalloped potatoes cool for a few minutes before serving.
Garnish with fresh thyme leaves if desired, and serve hot as a delicious side dish for any occasion! 🌟
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