Gruyere Potato Gratin

12 medium red potatoes
1 cup grated Gruyere cheese (about 3 ounces)
1 cup heavy cream
Herbs de Provence
Salt & pepper

Preheat oven to 350 degrees F. Butter a 1 1/2-quart gratin or shallow baking dish.
Cut potatoes into thin slices (about 1/8-inch thick).

In a small bowl whisk together cream, herbs, salt and pepper (you may also add 1 large egg if a thicker gratin is desired).

In gratin or baking dish, arrange potatoes, overlapping them to cover the bottom of the dish. After each layer, drizzle a couple tablespoons of the cream mixtures evenly over the top of the potatoes. Sprinkle with cheese. Repeat until you have 3 or 4 layers.

Bake for at least 40 minutes.