Boil potatoes in jackets until tender, (8-10) minutes. Cool, peel and shred using medium grater. Shred cheese with same grater. Butter 2-quart casserole. Alternate layers of potatoes and cheese in casserole; sprinkle with salt. Pour cream over potato-cheese layers. Combine crumbs and butter; sprinkle over top. Refrigerate, covered, several hours or overnight. Bake, uncovered, in a preheated 350 F oven until heated through (55-65 minutes).

Variation: One (2 pound) package frozen southern-style hash brown potatoes, thawed, can be substituted for red potatoes. Bake, uncovered, in a preheated 350 F oven 65-75 minutes.

Tip: To make soft bread crumbs, remove crust from a piece of bread. Chop into crumbs in a food processor.