1 (5 lb.) bag red potatoes
1/2 C. whipping cream
1 C. half and half
1 lb. Cheddar cheese
1/4 tsp. dry mustard
Dash of nutmeg
Cook potatoes at full boil for 15 minutes.
Peel and shred potatoes into a buttered 13 x 9-inch pan.
Chunk cheese and heat together with all other ingredients
until cheese is not quite melted. Pour over potatoes, cover
with foil, and refrigerate for 24 hours.
Remove from refrigerator 1 hour before cooking. Bake
uncovered at 325 degeees F for 1 1/2 hours.
Cut like a cake to serve.