9 med. potatoes
Salt
1/2 c. butter
1/3 c. flour
2 1/4 c. light cream
1/8 tsp. pepper
1 (4 oz.) pkg. shredded Cheddar cheese (1 c.)
3 tbsp. dried bread crumbs

Early in day, cook potatoes until tender. Preheat oven to 375 degrees. Peel and dice potatoes. In large saucepan over medium high heat, melt butter. With slotted spoon, stir in flour until blended and smooth. Gradually add cream and cook, stirring constantly, until mixture is thick. Stir in 2 teaspoons salt and pepper, then potatoes.

Pour potatoes into greased 9x13 inch pan. Sprinkle with cheese, then bread crumbs. Bake 25 minutes or until cheese is melted and mixture is bubbly. Serves 12.