Baked Potatoes and Mushrooms

• 12 cup dried funghi porcini or 12 cup morel (about 3/8 ounce)
• 1 small onion, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons flour
• 14 teaspoon salt
• 18 teaspoon pepper
• 1 14 cups skim milk
• 12 cup freshly grated pecorino cheese or 12 cup parmesan cheese (2 ounces)
• 3 medium baking potatoes, peeled and thinly sliced (3 cups)

1. In a small bowl place mushrooms in enough warm water to cover, Let soak fot 30 minutes.
2. Drain, Coarsely chop.
3. For Sauce, cook mushrooms and onions in hot oil until onion is tender.
4. Stir in flour, salt, and pepper.
5. Add milk all at once.
6. Cook and stir until thickened and bubbly.
7. Remove from heat.
8. Stir in half of the cheese into the sauce.
9. Place half of the sliced potatoes into a greased 1-quart casserole.
10. Cover with half of the sauce, REPEAT layering, Sprinkle with the remaining cheese.
11. Bake, covered, in a 350 degree oven for 35 minutes.
12. Uncover; bake 35 minutes more or until potatoes are tender and top is golden brown.
13. Let stand 5 minutes before serving.

porcini, onion, olive oil, flour, salt, pepper, milk, freshly grated pecorino cheese, baking potatoes

Taken from www.food.com/recipe/baked-potatoes-and-mushrooms-85887 (may not work)