8 med. potatoes

8 oz. sharp Cheddar cheese, shredded 1 pt. whipping cream 1/4 c. bread crumbs 4 tbsp. butter

Boil potatoes (do not peel). Cool overnight, then peel and shred on medium grater. Coat 1 1/2 quart casserole dish with butter. Arrange alternate layers of potatoes and cheese in casserole. Pour unwhipped cream over all. Top with bread crumbs. Bake 30 minutes at 350 degrees. Can be prepared ahead of time and stored in refrigerator or freezer.