7 to 8 med. red potatoes (about 2 1/4 lbs.)
8 oz. sharp Cheddar cheese
1 tsp. salt
1 pt. whipping cream or half & half
1/4 c. soft bread crumbs
1 tbsp. butter, softened

Boil potatoes in jackets; cool. Peel and shred using medium grater. Shred cheese with same grater. Butter 2 quart casserole. Alternate layers of potatoes and cheese in casserole; sprinkle with salt. Pour cream over potato-cheese layers. Combine crumbs and butter; sprinkle over top. Refrigerate, covered. Bake, uncovered, in a 350 degree oven until heated through 55 to 65 minutes. One (2 pound) package frozen southern-style hash browns, thawed, can be substituted for red potatoes. Bake, uncovered, at 350 degrees for 65 to 75 minutes.