1 1/3 lb. (4 med.) potatoes, cut into 1/8” slices
2 tsp. vegetable oil
1 lb. mushrooms, cut into 1/4” slices
1 T. flour
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan cheese
3 T. butter or margarine
3/4 c. low-fat milk
1 T. chopped parsley
Heat oven to 400°. In 2-quart saucepan over medium heat, cook potatoes, covered, in 2-inches of boiling water until almost tender, 6 to 8 minutes; drain. In large nonstick over medium heat, heat oil. Add mushrooms; sauté over high heat until tender and liquid has evaporated; set aside. In small bowl, combine flour, salt and pepper. Coat shallow 1 1/2-quart baking dish with vegetable cooking spray and cover bottom with a layer of potatoes; sprinkle with a little of the flour mixture. Add a layer of mushrooms. Sprinkle with some of the cheese; dot with butter. Repeat layers until all ingredients are used, ending with butter; pour milk over. Bake 30 minutes, until potatoes are tender and top is browned. Sprinkle with parsley. Makes 4 servings.
Menu: Sautéed Green Beans, Baked Apples.
Nutritional Information Per Serving: 320 calories, 16 gm fat, 40 mg cholesterol, 490 mg sodium, 35 gm carbohydrate, 4 gm fiber, 13 gm protein.