scalloped potatoes with mushrooms

You need
about 4 potatoes, whatever kind you like. (I just made with 2 yukon gold and 2 red), sliced
1 yellow onion, sliced
1 portabella, sliced
1/4 C. green inion, chopped
1/2 C. sliced white / brown mushrooms
1TBSP olive oil
1 TBSP salt
water
1 can cream of mushroom soup
1/2 can heavy cream
1/2 can white whine
1 TBSP minced garlic
1 tsp. chili powder
1 C Parmesan/ Gruyère cheese divided into 4 1/4 C. sections.
1/2 C. french fried onions
Preheat oven to 350.
Clean potatoes, then peel if wanted before slicing. It doesn't matter how they look when done.
Add oil to a large pan (big enough to fit all potatoes). saute portabellas until limp. remove, leaving oil. Place portabellas on paper towel or something to drain. Saute onions. Remove, keeping separate from portabellas. Add potatoes and enough water to cover, and salt. bring to boil. drain.
Meanwhile, place soup, cream, wine, garlic and chili powder in blender. Blend till smooth.
In 9*9 put a layer of potatoes on bottom. Top with onion, then portabellas, continuing layers. Finish with potatoes. pour soup mix over.top with 1/4 the cheese . place in oven.
After 15 min, add 1/4 more cheese, mushrooms and green onions.
after 15 more minutes, add 1/4 more cheese
After 15 more minutes  top with french fried onions and last bit of cheese. turn broiler on. cook another 5 min.