1 (5 pound) bag red potatoes
1/2 cup whipping cream
1 cup half-and-half
1 pound Cheddar cheese
1/4 teaspoon 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. Cube 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 degrees F for 1 1/2 hours.

Cut like a cake to serve.

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