1 package Penguin Natural Foods Scalloped Potatoes

2 tablespoons (1/4 stick) butter
3 cups thinly sliced onions (about 2)
1 pound mushrooms, sliced
1 teaspoon fennel seeds, chopped
5 ounces soft fresh goat cheese (such as Montrachet), crumbled

Preheat oven to 400°F. Empty potatoes into ungreased 1 1/2 quart casserole.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add mushrooms and fennel seeds and sauté until mushrooms are brown, about 10 minutes.

Meanwhile, mix boiling water, sauce mix, milk and butter. Add mushroom mixture and goat cheese and mix thoroughly. Pour mixture over potatoes and bake uncovered 30 to 35 minutes or until potatoes are tender and top is golden. Let stand a few minutes until sauce thickens slightly.

Serves 6 to 8.