Delmonico Potatoes - cooking recipe

Ingredients

6 medium potatoes
8 oz. grated Cheddar cheese
1 tsp. dry mustard
1 1/2 tsp. salt
1 c. milk
1/2 pt. whipping cream (not whipped)
3 to 4 dashes of nutmeg
paprika
butter

Preparation

Boil potatoes until done but not mushy.
Cool, peel and shred into a buttered 2 1/2-quart casserole.
Heat milk, whipping cream, dry mustard, salt, nutmeg and cheese until cheese is melted.
Pour over potatoes.
Sprinkle with paprika.
Dot with butter.
Cool; refrigerate 24 hours.
Remove from refrigerator 1 hour before baking.
Bake at 325\u00b0 for 1 1/4 hours.
Do not cover during baking.
Serves 8.