8-9 red or new potatoes
1 tsp. dry mustard
1/2 lb. Cheddar cheese, grated
1 1/2 tsp. salt
1/2 pt. whipping cream (not whipped)
1/2 c. milk

Boil potatoes. Peel skin and shred into a buttered casserole. Heat rest of ingredients until cheese is melted and pour over potatoes. Sprinkle with paprika. Cool. Refrigerate for 24 hours. Remove 1 hour before you are ready to bake. Bake 1 hour at 325 degrees.