Potato and Pear Gratin

Potatoes and pears complement one another nicely,
and are even better smothered in cheese.
The contrast of sweet and salty might make
this dish your new creamy comfort food.

Ingredients:
4-6 medium Yukon Gold potatoes, very thinly sliced
2 semi-ripe Bartlett pears, cored and very thinly sliced
1 tablespoon butter
3/4 pound chedder cheese, coarsely grated
1 1/2 cups heavy cream
1/2 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper

Directions:
Preheat the oven to 350 F.
With a sharp knife, slice the potatoes and pears into thin slices.
Butter the bottom and sides of a medium gratin dish.
Put a single layer of overlapping potato slices
on the bottom of the gratin dish.
Top with a single overlapping layer of pear slices,
then with 1/4 of the cheese,
cream, cayenne and black pepper.
Repeat 3 more times, topping with a layer of cheese,
cream, cayenne and pepper.
Cover the gratin with foil
and bake until bubbly, 30-40 minutes.
Uncover the dish and bake until the top is brown,
another 10-20 minutes.