8 med. potatoes
8 tbsp. butter
6 tbsp. flour
2 1/2 c. light cream
1/2 tsp. salt
Few twist of fresh grown, pepper
1 c. grated sharp Cheddar
1/2 c. bread crumbs

Preheat oven to 400 degrees. Peel and dice potatoes and boil in salted water until just done, not mushy. Drain potatoes and put in a 2 quart casserole. Melt 6 tablespoons butter and blend in flour gradually add cream. Heat to boiling adding salt and pepper, pour over potatoes, pour over potatoes, top with grated cheese. Melt 2 tablespoons butter, stir in bread crumbs, sprinkle over casserole. Bake until cheese melts and casserole is bubbly about 20 to 30 minutes.