Preheat oven to 190°C.
Wash and peel the fresh U.S. Russet potatoes. With a slicer, slice the potatoes very thinly and place them in a large bowl.
In a separate bowl, combine the whipping cream, milk, cheese and seasonings. Mix with a whisk.
Pour the liquid onto the thinly sliced potatoes and toss well.
Pour the potato mixture into 4 ramekins and put a dollop of butter on top. Cover the ramekins with aluminium foil.
Place the ramekins on a sheet pan and bake for 20 mins.
After 20 mins, remove the foil from the ramekins and bake for another 10 - 15 mins until potatoes are cooked with a golden brown top.