8 med. red potatoes
8 oz. sharp Cheddar cheese
1 tsp. salt
1 1/2 pts. whipping cream
1/4 c. bread crumbs
1 tbsp. butter

Boil potatoes in jackets. Cool overnight in refrigerator. Peel potatoes then shred on medium grater. Shred cheese on same size grater. Grease 1 1/2 quart casserole. Arrange alternate layers of potatoes and cheese in casserole. Sprinkle salt on as desired. Pour cream over potatoes and cheese. Top with bread crumbs. Bake at 350 degrees for 45 minutes to 1 hour until golden brown. May be made ahead and frozen or keep in refrigerator overnight.