9 med. potatoes
Salt
1/3 c. butter
1/8 tsp. pepper
2 1/4 c. light cream
1 (4 oz.) pkg. (1 c.) shredded cheddar cheese (for cheesier dish use 8 oz. cheese)
3 tbsp. dried bread crumbs

In large covered pan, cook potatoes with 1 teaspoon salt, 20 to 30 minutes until tender; drain and cool. Preheat oven to 375 degrees. Peel and dice potatoes.

In large pan melt butter and mix with flour until smooth. Gradually add cream and cook until thick and bubbly. Stir constantly. Stir in 2 tablespoons salt and 1/8 teaspoon pepper; gently. Stir in potatoes then pour into greased 8 x 10 inch baking dish. Sprinkle with cheese and bread crumbs. Bake at 375 degrees for 25 minutes until cheese melts and mixture is bubbly. Makes 12 servings.