Delmonico Potatoes - cooking recipe

Ingredients

8 to 9 red potatoes
1/2 lb. shredded Cheddar cheese
1 c. milk
1 1/2 tsp. salt
1/2 pt. whipping cream
1 tsp. dry mustard
3 to 4 dashes nutmeg

Preparation

Boil potatoes until done, but not mushy.
Peel and shred in large flat casserole.
Cool potatoes well before shredding.
I usually do potatoes the day before and let cool in refrigerator overnight.
Heat together the remaining ingredients.
Pour over potatoes.
Dot with butter and paprika.
Refrigerate 24 hours. Bake at 325\u00b0 for 1 hour.