7-8 med. red potatoes
8 oz. sharp Cheddar cheese
1 tsp. salt
1 pt. whipping cream
1/4 c. bread crumbs
1 tbsp. soft butter

Boil potatoes in jackets, cool, peel and shred on medium grated. Shred cheese on same grater. Butter a 1 1/2 quart casserole. Alternate layers of potatoes and cheese in casserole. Sprinkle with salt. Pour unwhipped cream over potato cheese layers. Top with crumbs mixed with butter. Refrigerate. Bake at 350 degrees for 1 hour. Serves 10.