Saucy Scalloped Potatoes
9 red potatoes
1 cup milk
1 cup half and half
1/2 pound cheddar cheese, shredded
1 teaspoon dry mustard
1 1/2 teaspoons salt
1/2 teaspoon ground nutmeg
1/4 pound butter
Boil red potatoes with skins on until tender. In saucepan, combine
milk, cream, cheddar, mustard, salt, nutmeg, and pepper. Cook over
medium heat until cheese melts, do not boil.
In a well-oiled 9 x 13-inch casserole dish, slice potatoes, cover
with sauce. Dot with butter and paprika. Bake at 350, uncovered,
for 1 hour.