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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 breadcrumbs

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; 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 breadcrumbs and drizzle with butter.
3. Bake at 350*F (175*C) for 45 minutes.

Makes 8 to 10 servings.