Preheat oven to 375°. Pierce potatoes with a fork; place in a large rimmed baking pan and set aside.

Cut off a thin slice from tops of garlic bulbs to expose ends of individual cloves. Remove any loose, papery outer layers. Place garlic bulbs, cut sides up, on a sheet of foil; drizzle with oil. Wrap bulbs with foil and place in a baking pan with potatoes.

Bake potatoes and garlic for 40 to 45 minutes or until potatoes are fork-tender. Cool for 10 minutes. Coarsely shred unpeeled potatoes using large holes on box grater; transfer potatoes to a large bowl. Squeeze base of each garlic clove and push it up and out of its paper husk; add to potatoes in bowl.

Spray 8 (4½-oz.) ramekins with nonstick spray; place in a large rimmed baking pan and set aside. Combine mozzarella and Cheddar cheeses in medium bowl; set aside.

For cheese sauce, melt vegetable oil spread in medium saucepan over medium heat. Add onion; cook for 3 to 4 minutes or until slightly softened, stirring frequently. Stir in almond milk, thyme, 1 Tbsp. rosemary, salt, dry mustard, smoked paprika and black pepper. Stir in 1 cup cheese mixture; cook for 1 minute or until cheese is completely melted, stirring occasionally.

Add cheese sauce to potato mixture in bowl; gently stir to combine. Spoon half of the mixture into prepared ramekins; sprinkle with ¼ cup cheese mixture. Top with remaining potato mixture; sprinkle with remaining ¼ cup cheese mixture.

Bake for 25 to 30 minutes or until golden brown. Garnish with additional rosemary, if desired.