To roast two bulbs of garlic, preheat your oven to 400°F (200°C), slice the tops off the bulbs to expose the cloves, drizzle them with olive oil, wrap in foil, and bake for about 30-35 minutes until soft and golden.

While your garlic is roasting, start by slicing the potatoes thin. Bring water to a boil in a large pot and boil the potatoes for 8 minutes. Remove and blanch them in ice-cold water.

In a large skillet, cook the bacon until crispy. Remove the bacon, set aside.

In the same pan you cooked the bacon, add the butter to the skillet with the bacon fat. Once melted, add flour and whisk to create a roux. Cook for 1-2 minutes until golden.

Gradually pour in the milk and chicken broth, whisking constantly, until the mixture thickens.

Add the roasted garlic, salt, black pepper, paprika, thyme and rosemary. Stir to combine. If needed, use a mash potato press to incorporate garlic into the sauce.

Gradually stir in the cheese until the sauce is creamy.

Place the sliced potatoes in the baking dish. Pour the cheese sauce over the potatoes, ensuring they are evenly coated.

Bake the potatoes, uncovered for 30 minutes at 350 degrees- then, remove them and add mozzarella cheese and bacon and bake for 10 to 15 minutes, or until the potatoes are tender and the top is golden and bubbly. Add parsley at the end, and broil for charred top.

Let the potatoes rest for a few minutes before serving.