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Preheat oven to 400°F (200°C)
Slice the top off garlic bulb, drizzle with olive oil, season with salt & pepper, wrap in foil, and roast for 60 minutes until soft and caramelized. Cool, squeeze roasted garlic out of cloves, and mash with a fork
Wash, peel, and thinly slice potatoes (about ⅛-inch thick). Place in cold water to prevent browning
In a saucepan on medium-low heat, simmer half & half with fresh thyme, rosemary, bay leaves, Parmesan rind, and salt for 10-15 minutes. Strain and set aside
In a saucepan on medium heat, add olive oil, butter, and onions. Cook until translucent, about 4-5 minutes
Add flour and whisk until cooked
Pour in the strained half and half, stirring to combine. Simmer for 4 minutes, stirring frequently until thickened
Add garlic powder, onion powder, dried thyme, paprika, and roasted garlic. Mix until combined
Stir in the cheeses until melted and smooth. Season with salt and pepper to taste
Grease a 9x13-inch baking dish. Layer sliced potatoes evenly, slightly overlapping. Pour creamy sauce over potatoes and spread evenly
Cover dish tightly with aluminum foil and bake at 325°F (165°C) for 90 minutes until potatoes are tender
Remove foil and broil for 3-5 minutes until top is golden and bubbly