Del Mexico Potatoes - cooking recipe

Ingredients

8 to 9 red potatoes
8 oz. grated Cheddar cheese
1 tsp. dry mustard
1 1/2 pt. whipping cream
1 c. milk
pepper
1/2 tsp. nutmeg

Preparation

Boil potatoes until tender. Peel when cold; grate into long buttered casserole dish. Heat cheese, mustard, cream, milk, pepper and nutmeg.
Pour over potatoes. Dot with butter. Cool. Refrigerate 24 hours. Remove from refrigerator. Bake 1 hour on 325\u00b0.