Au Gratin Potatoes with Gruyere

One of the sides we made for Easter dinner were these Au Gratin potatoes with Gruyere.  Our friend made them for another get together and I knew these would be delish with the other items we had for the dinner.  I found the recipe on Food Network and mixed it with the one our friend made.  They were pretty easy to throw together (a mandolin will be on my "Mother's Day wish list") and tasted yummy!!

Au Gratin Potatoes with Gruyere

Ingredients

1/3 cup unsalted butter, softened

1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices

1/2 cup grated Gruyere

1/2 cup freshly grated Parmesan (I omitted this because I was trying to replicate a friend's recipe that calls for just gruyere)

1 cup heavy cream

1 teaspoon salt

1/2 teaspoon ground black pepper

1/8 teaspoon paprika

I added a dash of cayene pepper too

Directions:

Preheat the oven to 350 degrees F.

Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.

Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.

In a small bowl, whisk the cream with the salt and pepper; cayenne pepper & pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.