SCALLOPED POTATOES

4 baking potatoes	
2 tbs butter
2 onions, chopped	
4 tbs butter
½ cup bread crumbs	
salt and pepper to taste
4 oz sliced Jarlsberg cheese (or other as preferred)
4 oz can mushroom stems and pieces, drained well
1 cup milk	
Romano cheese

Boil potatoes until soft.  Sauté onion in 2 tbs butter until soft and 
slightly brown.  Reserve onions in small bowl.  Melt 4 tbs butter in 
same pan and add bread crumbs.  Stir and cook for 2-3 minutes until 
crumbs begin to brown.

To assemble:  Peel and slice potatoes.  In casserole dish, layer ½ of 
the potato slices.  Spread evenly with onions.  Add salt and pepper.  
Cover onions evenly with cheese slices.  Sprinkle with mushrooms. 
Cover with remaining potato slices.  Top evenly with bread crumbs and 
additional salt and pepper.  Pour milk over all.  Sprinkle with Romano
cheese.  Bake at 425º for 20-30 minutes until heated through and 
browned on top.

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