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Begin by slicing the 800 grams of potatoes into rounds.
Place the sliced potatoes into a pot and add 1 teaspoon of salt.
Pour in hot water until the potatoes are fully submerged.
Boil the potatoes until they are tender, then remove the pot from heat.
In a skillet, melt 1 tablespoon of butter over medium heat.
Add 3 crushed cloves of garlic, 1 teaspoon of paprika, 1 teaspoon of dried parsley, and 0.5 teaspoon of black pepper to the skillet and sauté for a few minutes.
Pour in 1.5 cups of heavy cream and stir until everything is well combined.
Carefully add the drained cooked potatoes to the skillet and mix them in the sauce to ensure they are well coated.
Stir in grated mozzarella to your liking, allowing it to melt into the mixture.
Add 50 grams of fried bacon, chopped into small pieces, and sprinkle parsley on top, mixing gently.
Transfer the potatoes with mozzarella and bacon to a serving plate.