Potato and Jalapeno Gratin

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

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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.

Bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours.