Shredded Scalloped Potatoes Recipe

• 9 med. red potatoes (boil in jackets, cold, peel)
• 1 c. whipped heavy cream
• 1 c. lowfat milk
• 1 teaspoon dry mustard
• 1 1/2 teaspoon salt or possibly more to taste
• 2 to 3 c. cheddar cheese

1. Shred potatoes into a casserole dish.
2. Sprinkle with salt and dry mustard.
3. Pour lowfat milk and cream over the top.
4. Then sprinkle with the cheese.
5. Bake at 325 degrees for 45 to 60 min.
6. Cover for part of time so it doesn't get too brown.
7. Reheats well; great to fix ahead.

red potatoes, whipped heavy cream, milk, mustard, salt, cheddar cheese

Taken from cookeatshare.com/recipes/shredded-scalloped-potatoes-58934 (may not work)