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Preheat oven to 425 F.
Wash, peel and slice thin potatoes and place in a pot of cold water.
Bring to a boil, reduce heat and allow to cook until translucent and slightly soft.
Drain potatoes in colander.
On stove top add butter to pot and allow to melt and bubble.
Add chopped garlic and cook until garlic is slightly brown.
Add milk to pot and boiling water cook until milk comes the boil.
Make a slurry or flour/cornstarch by adding a bit of cold water and stir.
Take a small amount of hot milk from pot and stir into slurry, add to pot and cook until slightly thickened.
Place potatoes into a large baking dish and spread out to form a thick layer.
Pour hot milk mixture over top and sprinkle with cheese.
Bake for approx. 40 minutes or until there is very little liquid left and top in bubbling and golden brown.
Sprinkle with chopped parsley before serving.