Wash and slice Yukon Gold potatoes into ¼-inch rounds, then pat each round dry with a kitchen towel.

Melt together unsalted butter and olive oil in a small saucepan over low heat, then add minced garlic and sauté for 2 minutes. Add heavy cream and whisk in grated Parmesan until smooth, seasoning with thyme, smoked paprika, salt, and pepper.

Preheat oven to 425°F (220°C). Arrange potato rounds in neat stacks on a sheet pan, brushing each layer with the garlic-Parmesan glaze.

Bake for 25-30 minutes, brushing more glaze on the tops midway through, until golden and tender.

Allow the stacks to rest for 3-4 minutes before serving. Garnish with freshly chopped parsley.