Slice Yukon Gold or Russet potatoes into ¼-inch rounds, soak in cold water for 5 minutes, then dry thoroughly.

Preheat the oven to 400°F (200°C). Wrap a head of garlic in aluminum foil, drizzle with olive oil and salt, and roast for 30-35 minutes.

In a saucepan, combine heavy cream, melted unsalted butter, Parmesan cheese, smoked paprika, thyme, and rosemary. Cook over medium-low heat until thickened.

Layer potato slices in a baking dish with the sauce and roasted garlic until all ingredients are used, making a tall stack.

Cover with foil and bake for 30-40 minutes until potatoes are tender. Remove foil for the last 10 minutes to brown the top.

Let the stacks rest for 5 minutes before serving, garnished with fresh parsley.