Roasted Garlic Potatoes au Gratin Instructions

• Preheat your oven to 400°F (200°C). Slice the top off a head of garlic, drizzle it with olive oil, and wrap it in aluminum foil. Roast it in the oven for 30-35 minutes until soft and golden. Once it's cool enough to handle, squeeze the roasted garlic into a bowl and mash it with a fork until smooth.
• In a mixing bowl, combine 1 cup of heavy cream, 1 cup of whole milk, the mashed roasted garlic, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of fresh thyme, and ½ teaspoon of paprika. Whisk the ingredients together until well blended and creamy.
• Grease a 9x13 inch baking dish with olive oil. Arrange half of the thinly sliced Yukon Gold potatoes evenly at the bottom of the dish. Pour half of your prepared cream mixture over the potatoes and sprinkle half of the shredded Swiss and cheddar cheeses over the top.
• Repeat the layering process with the remaining sliced potatoes, pouring the rest of the cream mixture over them and topping with the remaining Swiss and cheddar cheeses.
• Cover the baking dish with aluminum foil to retain moisture. Place it in the preheated oven and bake for 45 minutes.
• After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes until the top is golden brown and bubbly.
• Allow the dish to sit for about 10 minutes before serving. Garnish with freshly chopped parsley.