Creamy and Cheesy Loaded Scalloped Potatoes!

In a mixing bowl, combine the sharp cheddar cheese, Gruyere cheese, and Parmesan cheese. Set aside about 1/2 cup of this cheese mixture for later.
Layer half of the thinly sliced potatoes evenly in the greased baking dish. Sprinkle minced garlic, fresh thyme leaves, salt, and pepper over the potatoes. Then, evenly distribute half of the cheese mixture over the potatoes.
Repeat with the remaining potatoes, seasonings, and cheese mixture.
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream evenly over the layered potatoes.
Dot the top of the potatoes with butter.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and sprinkle the reserved cheese mixture over the top.
Bake uncovered for an additional 25-30 minutes, or until the potatoes are tender, the top is golden brown, and the cheese is bubbly.
Let the loaded scalloped potatoes rest for a few minutes before serving. Garnish with chopped fresh parsley.

Prep Time: 20 minutes | Cooking Time: 55-60 minutes | Total Time: 75-80 minutes | Kcal: Approximately 350 kcal per serving | Servings: About 6 servings