CASSEROLE OF POTATOES, ONIONS and MUSHROOMS
Serves 24

10 lbs boiling potatoes
1 cup butter
2 lbs sliced fresh mushrooms
2 cups flour
2 quarts milk
2 cups heavy cream
3 ounces consommé
2 lbs sharp cheddar cheese grated
2 tb Worcestershire Sauce
1 tsp salt or to taste
1 tsp ground pepper or to taste
2 lbs onions, chopped and cooked 10 to 12 minutes
1/2 cup grated Cheddar Cheese

Cook potatoes and peel them. Cut in 1/2 inch slices. Heat the butter in a big skillet over medium high heat and sauté the mushrooms until browned. Stir in the flour; add milk, cream and consommé. (This procedure can be done in several batches). Stir the mix until smooth and lightly thickened, 10 minutes. Add the cheese, Worcestershire, salt and pepper. Stir the sauce until smooth and thickened over moderate heat. Remove the skillet from heat and add the potatoes and onions. Mix carefully. Spoon the mixture into two shallow 4 quart casseroles. Bake in a preheated 350 F oven for 1 1/2 hours or until golden brown and bubbly. Sprinkle with grated cheese during the last 5 minutes of cooking. The dish can be prepared 24 hours in advance and held in the refrigerator until 1 hour before baking.