Potatoes, Onion, Mushroom Au Gratin

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

1. Cook potatoes the night before with jackets on.
2. Cool, peel and cut in cubes.
3. Heat butter in large kettle and saute mushrooms until brown.
4. Stir in flour, milk, cream or evaporated milk, consomme and grated cheese.
5. Also add seasoned salt, pepper and Worcestershire sauce.
6. Cook, stirring until smooth and thick. Remove from heat and add potatoes and drained onions.
7. Mix. Spoon into shallow pan or 4-quart casserole.
8. Cover in fridge overnight. Bake at 350u0b0 for 1 hour.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=165047 (may not work)