Preheat your oven to 375°F (190°C). Grease a baking dish with butter or nonstick spray.

Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for 30 to 60 seconds until fragrant, stirring so it does not brown.

Pour in the heavy cream and warm it to a gentle simmer. Season with salt and freshly ground black pepper. Take the pan off the heat and stir in half of the shredded cheese until it melts into a smooth sauce.

Arrange half of the potato slices in an even layer in the prepared dish. Pour half of the cream-cheese sauce over the potatoes and spread it gently so the slices are covered.

Add the remaining potato slices in a second layer. Pour the rest of the cream mixture on top and distribute it evenly. Scatter the remaining cheese across the surface.

Cover the dish tightly with foil and bake for 45 minutes to ensure the potatoes cook through.

Remove the foil and bake an additional 15 minutes until the top is golden and bubbly and a fork slides through the potatoes easily.

Let the scalloped potatoes rest for 5 to 10 minutes so the sauce settles. Sprinkle with fresh parsley just before serving.