I love potatoes and cheese. I mean really, how can you go wrong? I picked up some Gruyère cheese at Trader Joe's last time I was there and this weekend was the time to use it. These potatoes are so good! I love changing up from using cheddar cheese, which is what I normally tend to use. You'll love these. They make a great addition to any meal!
Gruyère Potato Gratin
adapted from Good Housekeeping
2 tablespoons butter
1 cup cream (I used heavy, could use half and half.)
1 1/4 teaspoons salt
1/4 teaspoons ground red pepper (cayenne)
2 pounds baking potatoes, thinly sliced (you could use any kind of potato)
1-1/2 cups Gruyère cheese, shredded
Preheat oven to 400 degrees F.
Grease shallow 2-quart gratin pan or ceramic baking dish with butter or nonstick spray. Set aside.
In saucepan, combine cream, salt, and ground red pepper. Heat to boiling over medium-high heat. Add potatoes and cook 2 minutes or until cream mixture thickens slightly, stirring occasionally.
Transfer half of potato mixture to prepared gratin pan; sprinkle evenly with 3/4 cup Gruyère. Top with remaining potato mixture and remaining 3/4 cup Gruyère. Bake gratin 30 to 35 minutes or until potatoes are fork-tender and top is golden.