Peel 16 oz potatoes.

Shred 0.75 oz cheddar.

Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves. Measure out 1 tbsp.

Chop 2 tbsp parsley.

Preheat the oven to 375°F.

Shave the potatoes: Adjust the mandoline to the thinnest setting, and carefully shave 16 oz potatoes. Soak the slices in a bowl of cold water to prevent browning, and let them sit while you prepare the cream sauce.

Mix the sauce ingredients: In a mixing bowl, whisk together 1 cup milk, 2 tbsp heavy cream, 1/2 tbsp all-purpose flour, 1 tbsp minced garlic, 1 tsp thyme, 1/4 tsp salt, and 1/4 tsp pepper.

Put the potatoes into ramekins: Drain the potato slices and divide them evenly among 4 ramekins. Pour the sauce in equal amounts into each ramekin, and cover each with foil.

Bake for 50 minutes.

Add the cheese: Remove the foil and sprinkle 0.75 oz cheddar over the top of the ramekins. Bake for an additional 5 minutes.

Garnish with 2 tbsp parsley. Serve.