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

Boil potatoes in jackets, cool, peel and shred on medium 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. Bake in 350 degrees oven for 45 to 60 minutes. Serves 10 to 12.