2 1/2 lb. California or red potatoes
1 c. milk
1 c. whipping cream
1/4 lb. sharp cheese, grated
1 tsp. prepared mustard
1 tsp. salt
Pepper

Cook potatoes with skins on until just firm. Refrigerate overnight. Remove skins from potatoes; shred on large holes on grater. Place in 3 quart buttered casserole. Combine remaining ingredients in saucepan. Heat just until cheese melts. Stir until smooth. Do not boil. Pour over potatoes. Do not stir.

Bake in 350 degree oven for 1 hour and 20 minutes or until golden brown. Yield: 12 servings.