3 cans cream of chicken soup
1 pint of sour cream
3 cups sharp cheddar cheese
1/4 cup butter
1/4 cup bread crumbs
5 pounds of russet potatoes, peeled and medium diced

Place the potatoes in a stockpot, over medium heat, with enough water to cover the potatoes by 1 inch. Cook for twenty minutes, or until they become fork tender. Combine the soup, sour cream, and butter in a pot over low heat and whisk to combine. Heat the mixture for five minutes, then whisk in the cheese. Season with salt and pepper and set aside. When potatoes are ready, drain and pour them into a 13x9x2 baking dish. Pour the cheese mixture over the top. Stir to incorporate, then sprinkle the top with bread crumbs. Place in an oven on convection bake for 35 minutes. Remove he dish from the oven, and allow to set up for five minutes before serving.