Potato Jalapeno Gratin

Got this recipe from AllRecipes.com and LOVED it!!  Do NOT seed the jalapeno peppers.  It wasn't spicy at all and I left all of the seeds in.  I also would suggest maybe some Cheddar for a different flavor profile.  I also used 1 c. cream and 1 c. half-and-half, as if to lighten the recipe a bit!!

2 pounds russet potatoes, peeled and sliced 1/8 inch thick 2 cups shredded Gruyere cheese 3 jalapeno peppers, seeded and minced (wear gloves)

1 pinch salt and ground black pepper to taste 2 cups heavy whipping cream 1 tablespoon paprika

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2.	Spread 1/4 of the sliced potatoes into the bottom of the casserole dish, followed by 1/3 of Gruyere cheese, and about 2 tablespoons of minced jalapeno peppers. Sprinkle with salt and pepper. Repeat the layers 2 more times; top casserole with last 1/4 of the sliced potatoes. Pour the cream evenly over the casserole. Sprinkle top with paprika.
3.	Bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours.