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1
In a 9x11 glass roasting pan grease with lots of butter.
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2
Cut potatoes into wedges and lay skin side down till pan has 1 layer.
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3
Wedge the onions and separate; put pieces between the potato wedges.
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4
Put some pats of butter on top, sprinkle with fresh pepper and seasoning.
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5
Salt; cover pan with tin foil and bake at 375 till potatoes are fork tender.
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6
Wash mushrooms and drain.
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7
Cut the tips off the stems and slice the mushrooms 1/4-inch thick.
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8
In a large skillet add a large pat of butter.
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9
Add all the mushrooms.
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10
(The pan will be just heaping over but don`t worry).
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11
Add the minced garlic, pepper and a dash of hickory smoke salt.
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12
Cover the pan with a large lid from a pot and reduce the mushrooms down over medium-high heat stirring occasionally; set aside when done.
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13
Slice the whole brick of cheese into 5/8-inch slices set aside.
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14
When the potatoes are done, remove the foil and place under the broiler.
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15
To crisp up the potatoes when nicely browned pour the mushrooms on top.
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16
Bake another 10 minutes then cover the top with the cheese.
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17
One layer of the slices should do it with a few left over for you and the kids.
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18
Sprinkle some parmesan or ramano cheese on top and put under the broiler and watch it like a hawk till cheese is fully melted and just lightly browned on top, your done!
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19
Goes good with a prime rib roast and allow time for a big nap after dinner!
