Yummy Creamy Cheddar Potatoes
3 to 4 lbs baking potatoes, scrubbed
12 oz shredded cheddar cheese (about 3 cups)
1 cup milk
1/2 cup whipping cream
1 1/2 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon nutmeg
1/8 teaspoon black pepper
Place the potatoes in water in a large saucepan – enough water to cover the potatoes. Boil until potatoes are tender, about 20 to 25 minutes – then drain. Let stand to cool.
Butter the bottom and sides of a 13 x 9-inch baking dish. Peel and chop the potatoes, then put the potatoes into the baking dish.
Heat the cheddar cheese in a small saucepan over low heat, stirring frequently. Stir in the milk, whipping cream, salt, dry mustard, nutmeg, and black pepper. Remove the cheese sauce from heat and pour it over the potatoes. Let this sit covered for about 10 minutes to set somewhat.
Preheat the oven to 350ºF. Remove the cover from the potatoes. Bake until potatoes are lightly browned, about 35 minutes.