Potatoes Gratin with Gruyere

Anyone who knows me knows that I am not the world's greatest fan of cheese. However, I do think that an Easter ham is best served with some potatoes gratin. This yummy recipe will make you a believer as well. (Thanks for the recipe, Kelly!)

Potatoes Gratin with Gruyere
(4 servings)

1 cup half and half or light cream
1/8 tsp ground red pepper (cayenne)
1/2 tsp salt
1 1/2 lbs (3 medium) Yukon Gold potatoes, peeled and thinly sliced
3 oz. (3/4 cup) Gruyere cheese, shredded

1. Preheat oven to 350F. Grease shallow 4 cup baking disk or 9" glass pie plate. Set Aside.

2. In a 3 quart sauce pan, combine half and half, ground red pepper, and salt. Heat to boiling over medium high heat. Add potatoes and cook 2-3 minutes or until half & half mixture thickens slightly, stirring gently.

3. Transfer half of potatoes to prepared gratin dish Sprinkle with 1/2 cup of Gruyere. Top with remaing mixture and rest of Gruyere.

4. Bake Gratin 35-40 minutes or until potatoes are fork tender and top is golden and bubbly.