10 med. potatoes, peeled & cut into sm. cubes
3 tbsp. water
2 c. (8 oz.) shredded cheddar cheese
1 tsp. salt
2 c. (1 pt.) half and half or whipping cream
2 tbsp. butter
1/2 c. dry bread crumbs
1/2 tsp. paprika

1. Combine potatoes and water in 3 quart glass casserole. Cover with casserole lid.

2. Microwave (high) 18 to 22 minutes or until potatoes are just about tender, stirring twice.

3. Stir cheese and salt into potatoes. Pour half and half over all.

4. Microwave (high), uncovered, 10 to 12 minutes or until cheese melts and sauce thickens, stirring once or twice; set aside.

5. Microwave (high) butter in 1 cup glass measure 15 to 30 seconds or until melted. Stir in bread crumbs and paprika. Sprinkle over potatoes.

6. Microwave (high) 1 to 2 minutes or until heated through. About 10 servings, 320 calories each.

TIP: Casserole can be prepared ahead through step 3. Refrigerate and increase time in Step 4 to 20 to 22 minutes.