Scalloped Potatoes and Mushrooms

I weighed the potatoes earlier, but I've done so much since then, I really can't remember what their total weight was. I'm guessing though, but compare what you have to those in the second picture, just to be safe.  In a big glass bowl combine the following.  Add a little half and half if it's too thick.

• 4-6 sliced green onions
• 6oz. Swiss Almond cheese spread
• 1 can any type cream of mushroom soup
• 1 mini yellow or orange pepper - sliced
• 1 bulb of garlic - peeled and minced
• 1t salt and a big sprinkle of cayenne
• 2T of dark EVOO

• 2-2½# peeled potatoes
• 8oz. sliced mushrooms

Pour a little EVOO into 2 casserole containers or cast iron skillets, to coat the bottom and sides. Into those, slice half the peeled potatoes and mushrooms. Pour half the sauce over each container. Lift the layers a little, to be sure everything is coated well with the sauce. Sprinkle with smoky salt, then bake in a 325° oven for about an hour. Finish under the broiler to dry and brown the top. . .Lin