8 medium red potatoes
1/2 pint whipping cream
1/4 lb. extra sharp Cracker Barrel cheese
1 cup milk
1 tsp. dry mustard
1 1/2 tsp. salt
dash pepper

Cook potatoes in jackets, peel. Shred into buttered 4 quart casserole. Melt cheese in milk with cream, mustard, salt and pepper. Pour over potatoes.

Bake one hour at 350°F.