Potato Gratin with Gruyere

1 cup half and half
1/8 tsp cayenne pepper
1/2 tsp salt
1 1/2 pounds yukon gold potatoes, peeled and thinly sliced
3 oz gruyere cheese, shredded

Preheat oven to 350.  Grease 9 inch glass pie plate.  Set aside.  In saucepan, combine half and half, cayenne pepper and salt; heat to boiling.  Add potatoes and cook 2-3 minutes or until half and half mixture thickens slightly, stirring gently with spatula.  Transfer half of potato mixture to prepared gratin dish; sprinkle evenly with 1/2 cup gruyere.  Top with remaining potato mixture and remaining Gruyere.  Bake gratin 35-40 minutes or until potatoes are tender and top is golden and bubbly.

Serves 4