Potatoes, Onions And Mushrooms Au Gratin

• 5 lb. potatoes
• 1/2 c. butter or margarine
• 1 lb. mushrooms, sliced
• 1/2 c. flour
• 1 qt. milk
• 1 c. cream or evaporated milk
• 1/2 can condensed consomme
• 1 lb. sharp Cheddar cheese, grated
• 1 Tbsp. seasoned salt
• 1/4 tsp. pepper
• 1 tsp. Worcestershire sauce
• 2 (15 oz.) cans small onions

1. Cook potatoes in their jackets.
2. Cool, peel and cut into 1/2-inch cubes.
3. Heat butter in a large kettle.
4. Saute mushrooms a few minutes until lightly browned.
5. Stir in flour, then milk, cream and consomme.
6. Add cheese, salt, pepper and Worcestershire sauce.
7. Cook, stirring, until smooth and thickened.
8. Remove from heat and add the potatoes and onions, mixing carefully.
9. Spoon into a shallow 4-quart casserole or two smaller ones, whatever best fits your oven.
10. Remember that one shelf will be used for the chicken, the second for the potatoes.
11. Cover casserole and refrigerate until 1 hour before serving.
12. Bake in a moderate oven, 350u0b0, for about 1 hour, or until golden on top and bubbly.

potatoes, butter, mushrooms, flour, milk, cream, condensed consomme, cheddar cheese, salt, pepper, worcestershire sauce, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915116 (may not work)