1 1/2 c. light cream
2 lbs. new potatoes, pared & sliced thin
1 1/2 tsp. (or less) salt
1/4 tsp. pepper
1 c. Gruyere cheese

Preheat oven to 350 degrees.

In small saucepan heat cream just until bubbles form around edges. Pour 1/4 cup cream into 1 1/2 quart shallow baking dish; arrange 1/3 of potatoes in dish and sprinkle with 1/3 of salt, pepper and cheese and cream. Repeat twice using rest of ingredients. Set dish in shallow pan. Pour hot water to 1" level around dish. Bake for 30 minutes, covered. Then bake, uncovered 1 hour longer or until potatoes are tender. Serves 8.