Baked Potato Salad

8 potatoes
12 slices bacon
2 onions, finely chopped
1 cup sliced mushrooms
1 cup heavy cream
1/2 cup milk
1 1/2 cups shredded Mozzarella or Cheddar cheese
Salt and pepper to taste

Preheat oven to 325°F. Butter or grease 8 x 16 inch baking dish.
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still firm, about 15 minutes.
Drain and cool. Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Add onions, mushrooms, salt and pepper.
Cook until onions and mushrooms are soft.
Slice potatoes and place a thin layer in the baking dish.
Follow with a layer of the bacon mixture and repeat layers until all ingredients are used.
Pour cream and milk over layers. Sprinkle with grated cheese.
Bake for approximately 35 minutes.