Cheese and Potato Casserole

• 2 lbs potatoes
• 1 teaspoon olive oil
• 1 red onion, chopped
• 1 cup sliced mushrooms
• 2 garlic cloves, crushed
• 14 cup flour
• 1 12 cups vegetable broth
• 1 cup milk (I used soy milk)
• 14 ounces artichoke hearts, drained and halved
• 2 cups vegetables (I used carrots, beans and broccoli, cut up small and steamed)
• 2 cups cheese (I used soy, but you can use a mixture of cheddar and guyere)
• 13 cup grated parmesan cheese
• 12 cup gorgonzola or 12 cup blue cheese
• 8 ounces firm tofu, sliced
• 12 cup white wine
• thyme
• salt and pepper

1. Peel potatoes and slice.
2. Boil for about 10 minutes.
3. Drain thoroughly.
4. Heat oil in pan and add onion and garlic.
5. Stir frequently and cook for 2-3 minutes.
6. Add mushrooms and cook 5 minutes more or so until mushrooms start to cook down.
7. Stir in flour and cook for another minute.
8. Gradually add the vegetable broth and milk.
9. Bring to a boil, stirring constantly.
10. Reduce heat and add artichoke hearts, vegetables, tofu and 1/2 of each of the cheeses.
11. Mix well.
12. Add thyme, salt and pepper and wine to taste.
13. Arrange a layer of the potatoes into a greased ovenproof dish.
14. Spoon the vegetable mixture over the top.
15. Cover with the remaining potatoes.
16. Sprinkle the other half of the cheeses on top.
17. Bake in a preheated over at 400F for 30 minutes or until the top is golden and it's bubbling a bit in the middle.

potatoes, olive oil, red onion, mushrooms, garlic, flour, vegetable broth, milk, hearts, vegetables, cheese, parmesan cheese, gorgonzola, firm tofu, white wine, thyme, salt

Taken from www.food.com/recipe/cheese-and-potato-casserole-265291 (may not work)