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

Boil potatoes in jackets, cool, peel and shred on medium grater. Shred cheese on same grater.

Butter 1 1/2 quart casserole dish. Alternate layers of potatoes and cheese in dish. Sprinkle with salt. Pour unwhipped cream over potato cheese layers. Mix bread crumbs with butter. Top casserole with crumbs. Refrigerate. Bake in 350 oven uncovered 1 hour. Serves 10.