8 med. potatoes (cooked and peeled)
1 c. milk
1 (10 oz.) Cracker Barrel extra sharp cheese
salt and pepper
1/2 pt. whipping cream
1 tsp. dry mustard
bread or cracker crumbs

Cook potatoes whole, let get cold. Shred into a buttered casserole dish. Melt cheese in milk and cream. Add seasonings. When cheese is melted pour mixture evenly over potatoes. Sprinkle with bread or cracker crumbs.