Heat oven to 350 F.
- Slice the top off the head of garlic so as to expose the peak of the cloves.
- Place garlic on a foil paper and drizzle with olive oil. Season with salt and pepper.
- Wrap foil neatly, securing garlic. Place in the oven to roast for 40 - 45 minutes, until tender.
- Let cool then squeeze cloves out and smash into a paste.
- In a medium bowl, add cream, garlic paste, ground thyme, ground paprika, parsley flakes, ground oregano, nutmeg, and black pepper.
- Whisk to combine.
- Add mixture to a pan on medium heat and let come boil.
- Simmer for 10 minutes until reduced.
- Sprinkle with a pinch of salt to taste.
- In a 9 inch baking pan, grease with butter.
- Peel potatoes and slice very thin using a mandolin. Lay sliced of potatoes in a concentric layer in a greased pan.
- Sprinkle with 1/4 of the shredded cheese and 1/3 of the creamed sauce. Repeat with another layer of potatoes followed by cheese and creamed sauce. Keep repeating until you have 4 layers, finished with the remainder of sprinkled cheese and cream sauce.
- Place in the oven and bake for 1 ½ hours until top is lightly browned and potatoes are fully cooked.
- Serve & Enjoy!