Preheat your oven to 400°F (200°C). Cut the top off a head of garlic to expose the cloves, drizzle with olive oil, and wrap it snugly in foil. Roast for about 30-35 minutes until soft and fragrant.

In a mixing bowl, combine heavy cream, whole milk, the mashed roasted garlic, salt, pepper, thyme, and paprika. Whisk until well blended.

Grease a 9x13 inch baking dish. Layer half of the sliced Yukon Gold potatoes, pour half of the creamy mixture, and add cheeses. Repeat layers.

Cover with aluminum foil and bake for about 45 minutes. Remove foil and bake for another 20-25 minutes until the top is golden brown and bubbly.

Let the dish sit for about 10 minutes before serving. Garnish with freshly chopped parsley.