8-9 red potatoes
1/2 lb. Cheddar cheese
1 c. milk
1 1/2 tsp. salt
1/2 pt. whipping cream (do not whip)
1 tsp. dry mustard
3-4 dashes nutmeg

Boil potatoes until done but not mushy. Cool in refrigerator. Peel and shred into large flat casserole. Heat together remaining ingredients. Pour over potatoes, dot with butter and paprika and refrigerate for 24 hours. Bake at 325 degrees for 1 hour.