Pour 1 cup of heavy cream into a medium saucepan over medium-high heat, adding the smashed garlic cloves. Bring to a gentle boil, then reduce heat to low and let simmer for about 10-15 minutes.

Use a slotted spoon to remove the garlic cloves from the saucepan and discard. The cream should have absorbed garlic flavor.

Lower heat to medium and stir in ¾ cup of crumbled Gorgonzola cheese and ¼ cup of grated Parmigiano Reggiano until both cheeses have melted. Fold in chopped parsley, Dijon mustard, kosher salt, and black pepper.

Adjust seasoning with additional salt and pepper as needed. If too thick, whisk in a splash of cream. Serve immediately over favorite dishes.