9 med. red potatoes (boil in jackets, cool, peel)
1 c. whipped heavy cream
1 c. milk
1 tsp. dry mustard
1 1/2 tsp. salt or more to taste
2 to 3 cups cheddar cheese

Shred potatoes into a casserole dish. Sprinkle with salt and dry mustard. Pour milk and cream over the top. Then sprinkle with the cheese. Bake at 325 degrees for 45 to 60 minutes. Cover for part of time so it doesn't get too brown. Reheats well; great to fix ahead.