1. Start by cooking the chopped bacon in a large skillet over medium heat until it’s crispy. Once the bacon is cooked, remove it from the pan and set it aside, reserving the rendered bacon fat in the skillet.

2. In the same skillet, melt the butter in the bacon fat. Whisk in the flour to create a roux, then slowly pour in the milk and chicken broth, whisking constantly until the sauce is smooth and thickened. Squeeze the roasted garlic cloves into the sauce and whisk to incorporate them.

3. Stir the shredded sharp cheddar cheese, paprika, thyme, and rosemary into the sauce until the cheese is melted and the sauce is creamy. Taste and season with salt as needed.

4. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Layer half of the thinly sliced potatoes in the bottom of the dish, then pour half of the cheese sauce over them. Sprinkle with half of the cooked bacon and shredded white cheddar cheese. Repeat the layers with the remaining potatoes, sauce, bacon, and white cheddar.

5. Cover the dish with foil and bake for 35 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender.

6. Sprinkle the freshly baked Cheesy Au Gratin Potatoes with Bacon and Herbs with chopped parsley for a bright, fresh finish. Serve this decadent side dish warm and enjoy the irresistible combination of creamy, cheesy, and savory flavors.