Potato Gratin Boome-style

• 1 pound baby new potatoes
• 2 cups grated Gruyere cheese
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon freshly ground black pepper

1. Preheat oven to 375 degrees F.
2. Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil.
3. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.
4. Drain potatoes and place them back into the pan.
5. Using a fork roughly mash up leaving nice big potato chunks.
6. Mix in the grated cheese, heavy cream, butter and black pepper.
7. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top.
8. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.
9. Using a wide spatula, transfer the ring of potatoes to each plate.
10. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them.
11. Remove the ring and serve hot.

baby new potatoes, gruyere cheese, heavy cream, unsalted butter, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/danny-boome/potato-gratin-boome-style-recipe2.html (may not work)