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
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.
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.
Bake at 350*F (175*C) for 45 minutes.
Makes 8 to 10 servings.