Gruyere Potato Gratin

1 tbsp. margarine or butter
1/2 cup half-and-half or light cream
1 tsp. salt
1/4 tsp. ground red pepper (cayenne)
3/4 lb. baking potatoes, peeled and thinly sliced
2 to 4-ozs. (1-1 1/2 cups) Gruyere cheese, shredded*

*Put as little or as much as you personally like in and on this dish.

Preheat oven to 400�F. Grease shallow 1 1/2-qt. gratin pan or ceramic baking dish with margarine. Set aside.

In 2-qt. saucepan, combine half-and-half, salt, and ground red pepper; heat to boiling over medium-high heat.

Add potatoes and cook 2 minutes or until half-and-half mixture thickens slightly, stirring occasionally.

Transfer half of potato mixture to prepared gratin pan; sprinkle evenly with 3/4 cup Gruyere. Top with remaining potato mixture and remaining 1/4 cup Gruyere.

Bake gratin 30 to 35 minutes or until potatoes are fork-tender and top is golden.

Serves 2