Potato Gratin with Gruyère

Preheat oven to 350 degrees F. Grease shallow 4-cup baking dish or 9-inch glass pie plate. Set aside.

In 3-quart saucepan, combine half-and-half, ground red pepper, and salt; heat to boiling over medium-high heat. Add potatoes and cook 2 to 3 minutes or until half-and-half mixture thickens slightly, stirring gently with heat-safe spatula.

Transfer half of potato mixture to prepared gratin dish; sprinkle evenly with 1/2 cup Gruyère. Top with remaining potato mixture and remaining Gruyère.

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