Ingredients
- 1 (5 lb.) bag red potatoes
- 1/2 cup whipping cream
- 1 cup half & half
- 1 lb. cheddar cheese
- 1/4 tsp dry mustard
- Dash of nutmeg
Directions
Cook potatoes at full boil for 15 minutes. Peel and shred potatoes into buttered 9 x 13 pan. Chunk cheese and heat together with all other ngredients until cheese is not
quite melted. Pour over potatoes, cover with foil, and refrigerate 24 hours. Remove from refrigerator 1 hour before
cooking. Bake uncovered at 325* F for 1-1/2 hours.
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Submitted 6/13/05.
Source: My files
Submitted By: Marlen
matchlessm@aol.com
Delmonico Potatoes