Delmonico Potatoes - cooking recipe

Ingredients

8 to 9 red potatoes
1 tsp. dry mustard
1/2 lb. Cheddar cheese, grated
1 1/2 tsp. salt
1/2 pt. whipping cream (do not whip)
1 c. milk

Preparation

Boil potatoes; shred into buttered casserole dish.
Mix remaining ingredients and heat.
Pour over shredded potatoes; sprinkle with paprika.
Cool; refrigerate for 24 hours.
Remove 1 hour before baking.
Bake at 325\u00b0 for 1 hour.