7-8 med. red potatoes (about 2 1/4 lbs.)
8 oz. sharp Cheddar cheese
1 tsp. salt
1 pt. whipping cream (2 c.)
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 layer of potatoes and cheese in casserole; sprinkle with salt. Pour cream over potato-cheese layers.

Combine crumbs and butter; sprinkle over top. Refrigerate, covered, several hours or overnight. Bake, uncovered, in a 350 degree oven until heated through (55-65 minutes).

Variation: One (2 pound) package frozen southern-style hash brown potatoes, thawed, can be substituted for red potatoes. Bake, uncovered, in a 350 degree oven 65-75 minutes. Serves 10-12.