5 lbs. potatoes
1/2 c. butter
1 lb. mushrooms, sliced
1/2 c. flour
1 qt. milk
1 c. cream
1 (10 1/2 oz.) beef consomme
1 lb. sharp Cheddar cheese, grated
1 tbsp. salt
Pepper
1 tsp. Worcestershire sauce
2 (15 oz.) cans pearl onions, drained

Boil 5 pounds of potatoes in jackets. Cool and peel. Cut into 1/3 inch cubes. Heat 1/2 cup butter in large pot. Saute 1 pound sliced mushrooms. Stir in 1/2 cup flour. Stir in 1 quart milk, 1 cup cream 1 (10 1/2 ounce) can beef consomme. Add 1 pound sharp Cheddar cheese, 1 tablespoon salt, pepper and 1 teaspoon Worcestershire sauce. Cook, stirring until smooth and thickened. Remove from heat, add potatoes, add 2 (15 ounce) cans of pearl onions. Spoon into shallow 4 quart or 2 smaller casseroles. Bake at 350 degrees for 1 hour.