The BEST Thanksgiving side: Roasted Garlic Au Gratin

INGREDIENTS For the Roasted Garlic: 1 whole head of garlic 1-2 tablespoons olive oil Salt and pepper, to taste For the Au Gratin Potatoes: 2 pounds (about 4-5 cups) russet potatoes, peeled and thinly sliced (about 1/8-inch thick) 6-8 slices of bacon, cooked and crumbled 1 cup shredded cheddar cheese 1 cup grated Parmesan cheese 1 cup heavy cream 1 cup whole milk 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cloves garlic, minced 2 tablespoons fresh chives, chopped Salt and pepper, to taste RECIPE 1. Preheat your oven to 400°F (200°C). 2. Cut the top off the head of garlic to expose the cloves. 3. Drizzle the exposed cloves with olive oil and season with a pinch of salt and pepper. 4. Wrap the garlic head in aluminum foil and roast in the preheated oven for about 30-35 minutes or until the cloves are soft and caramelized. Remove and let it cool. 5. Once cooled, squeeze the roasted garlic cloves out of their skins and mash them into a paste. Set aside. 6. Thinly slice the peeled potatoes using a mandoline or a sharp knife. Place them in a bowl of cold water to prevent them from browning. Drain and pat them dry before using. 7. In a saucepan, melt the butter over medium heat. 8. Add the minced garlic and cook for about 1 minute until fragrant. 9. Stir in the flour to create a roux. Cook for another 2-3 minutes, stirring constantly. 10. Gradually whisk in the heavy cream and milk until the mixture thickens and becomes smooth. 11. Add the mashed roasted garlic, half of the shredded cheddar cheese, and half of the grated Parmesan cheese. Stir until the cheeses are fully melted and the sauce is creamy. Season with salt and pepper to taste. 12. Preheat your oven to 350°F (175°C). 13. Grease a 4 qt. desert stainless steel oval au gratin dish 14. Layer half of the sliced potatoes in the bottom of the dish. 15. Pour half of the cheese sauce over the potatoes. 16. Repeat with another layer of potatoes, bacon, chives, and cheese sauce. 17. Top the dish with the remaining shredded cheddar and grated Parmesan cheeses. 18. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. 19. Remove the foil and continue baking for an additional 20-30 minutes or until the potatoes are tender, and the top is golden brown and bubbly. 20. Let the au gratin potatoes cool slightly before serving. Garnish with additional chopped chives if desired.