HOMESTYLE SCALLOPED POTATOES AND MUSHROOMS

Servings: 4
Ingredients:

1 1/3 lb (4 medium) potatoes
-- cut into 1/8-inch slices
2 ts Vegetable oil
1 lb Mushrooms
-- cut into 1/4-inch slices
1 tb Flour
1/4 ts Salt
1/4 ts Pepper
1/2 c  Grated Parmesan cheese
3 tb Butter or margarine
3/4 c  Lowfat milk
1 tb Chopped parsley

Heat oven to 400 degrees. In 2-quart saucepan over medium heat cook
potatoes, covered, in 2 inches boiling water until almost tender, 6
to 8 minutes; drain. In large nonstick skillet over medium heat,
heat oil. Add mushrooms; saute 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.

Menu: Saute`ed Green Beans, Baked Apples

Nutritional Information Per Serving: 320 calories; 16 g fat; 40 mg
cholesterol; 490 mg sodium; 35 g carbohydrate; 4 g fiber; 13 g
protein.

Source: The Potato Board

—–