8-9 red potatoes
8 oz. grated Cheddar cheese
1 tsp. dry mustard
1 1/2 tsp. salt
1/2 pt. whipping cream
1 c. milk
pepper
3-4 dashes nutmeg

Boil potatoes until done, but not mushy. Peel when cold, then grate or shred into long 9x13 buttered dish.

Heat remaining ingredients over medium heat until cheese has melted and all is blended well. Pour over potatoes and sprinkle with paprika. Dot with butter, about 12 teaspoons. Cool and refrigerate for 24 hours. Remove from refrigerator 1 hour before baking.

Bake at 325 for 1 hour.