Creamy Cheddar Potatoes

    3 1/2 to 4 pounds baking potatoes, scrubbed
    12 ounces cheddar cheese, shredded (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
  1. Combine potatoes with enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil until potatoes are tender, about 20 to 25 minutes; drain. Let stand to cool.
  2. Coat bottom and sides of a 13 x 9-inch baking dish with butter. Peel the potatoes and coarsely chop. Place in prepared baking dish.
  3. Heat the Cheddar in a small saucepan over low heat, stirring frequently. Stir in milk, whipping cream, salt, dry mustard, nutmeg and black pepper. Pour sauce over potatoes. Chill, covered, for 30 minutes.
  4. Preheat the oven to 350ºF.
  5. Remove the cover from the potatoes. Bake until potatoes are heated through and lightly browned, about 35 minutes. Serve with baked chicken and green beans, if desired.

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