The use of cooked and shredded potatoes provides an interesting twist in this version of the classic dish, potatoes au gratin.

Shredded Potatoes Au Gratin

8 medium baking potatoes (about 3 1/2 pounds)

2 cups (8-ounces) shredded sharp cheddar cheese

2 cups heavy cream

1 teaspoon salt

1/4 cup soft bread crumbs

2 tablespoons butter, melted

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil; cover, reduce heat and simmer 10 minutes. drain and cool completely; peel and coarsely shred.
2. Alternate 2 layers of potatoes and cheese in a lightly greased 2 1/2-quart casserole dish. Combine heavy cream and salt; pour over potatoes. Sprinkle with bread crumbs and drizzle with butter.
3. Bake at 350°F (175°C) for 45 minutes.

Makes 8 to 10 servings.