8 or 9 (med. to lg.) red potatoes
1 tsp. dry mustard
1/2 lb. grated Cheddar cheese
Nutmeg to give flavor
1 1/2 tsp. salt
1/2 pt. whipping cream (not whipped)
1 c. milk
Pepper to taste

Boil potatoes in skin until done but not mushy. Peel when cool. Shred potatoes into buttered casserole dish (oblong in shape). You can use a cabbage shredded by hand or use a food processor.

Combine the rest of the ingredients in a separate bowl and pour over potatoes. Dot with butter. Cool and refrigerate 24 hours. Remove 1 hour before baking. Bake at 325 degrees 1 hour.