Large Baking Potatos (one for every two people)
Sharp Cheddar Cheese
Salt
Whipping Cream (or half and half)

Put water in pan(s) with a little salt and bring to a boil. Once it is boiling put in one wash large potato (skin still on) for every two people you are feeding. Boil it for exactly 12 minutes. If you are using more than one pan, time them separately. Take the potatoes out of the pans and let them cool on the counter. Once they are cool then you need to stick them in the refrigerator. They need to chill for several hours or even overnight.
Peal and then grate potatoes in one bowl and grate the sharp cheddar cheese in another bowl. (I prefer not to use cheese already grated ….I don’t think it melts as well as fresh grated.)

Spray your casserole dish with Pam lightly. Put a layer of grated potatoes on the bottom about an inch thick after patting down. Pat it down firmly not but solidly, you want the cheese and cream to be able to soak through it. On top of the potatoes add a layer of grated sharp cheese. The cheese layer is thinner and just needs to cover the potatoes. Salt lightly. Put another layer of potatoes on top of the cheese. Again patting it down to about an inch thick. Put a layer of cheese on top and salt.

Pat the whole thing down firmly but not solidly. Pour Cream over top slowly. Wait several minutes to let the cream soak through to the bottom. Then keep adding cream and waiting several minutes for it to soak in to the potatoes. You know you have enough cream when you can pull back the edge of the casserole with a fork and see cream just under the surface.

Cover and refrigerate it until ready to bake. Bake at 350º for an hour for a small casserole and longer for a large casserole. If you are pulling it from the frig to bake it might take a little longer. It should be bubbly and the cheese should just be starting to brown slightly when done.