Delmonico Potatoes

Delmonico Potatoes

8 or 9 medium potatoes

1 t dry mustard

1/2 pint whipping cream

3 or 4 dashes nutmeg

1/2 lb grated cheddar cheese

1 1/2 t salt

1 c milk

Cook potatoes until tender, not mushy. Cool and

a buttered casserole. 

Heat the remaining ingredients until cheese melts

potatoes, sprinkle with paprika and dot with butter. C

-erate 24 hours.

Remove from refrigerator 1 hour before baking. B

degrees for 1 hour.

The right side of the page was cut off, so I had to make some assumptions on what to do. I grated the peeled potatoes, poured the sauce over the top, refrigerated for a few hours (during church), and baked for about an hour at 350.

Big hit with the O-Man, which is good considering he never eats anymore.

It was a nice change from classic funeral potatoes (hashbrown casserole, cheesy potatoes, etc.) Brian loves funeral potatoes, but I have gotten tired of making and eating them. These aren't really much healthier, but they are not as greasy, so that made me like them more. Brian said this was as good as funeral potatoes, so if I am in need of a fatty potato dish again, I'll probably go for this one.