24 Hour Potato Salad - cooking recipe

Ingredients

8 or 9 potatoes
1/2 lb. grated Cheddar cheese
1/2 c. whipping cream (not whipped)
1 tsp. dry mustard
1 c. milk
1 1/2 tsp. salt
dash of pepper
3 or 4 dashes nutmeg

Preparation

Heat until cheese melts.
Pour over potatoes.
Sprinkle with paprika.
Dot with butter and cool.
Put in refrigerator (covered) for 24 hours.
Take out 1 hour before baking at 325\u00b0 for 1 hour, uncovered.