9 med. red potatoes
1/2 lb. sharp cheddar cheese
1 tsp. salt (if desired)
Dash pepper
1/2 pt. whipping cream
1 c. milk
3 dashes nutmeg
1 tsp. dry mustard

Boil potatoes until not quite done. Cool, peel and dice into a 1 1/2-quart casserole. Heat cheese, mustard, salt, pepper, nutmeg, cream and milk until cheese melts. Pour over potatoes. Do not stir. Bake at 325 degrees for 45 minutes to 1 hour until done. Can be prepared the night before and baked the next day. Serves 8.