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Categories:Viewed: 112 - Published at: 4 years ago
Ingredients
- 4 md. potatoes, cut into 1/8-inch slices
- 2 tsp. vegetable oil
- 1 lb. mushrooms, cut into 1/4-inch slices
- 1 tbsp. flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup Parmesan cheese, grated
- 3 tbsp. butter
- margarine
- 3/4 cup lowfat milk
- 1 tbsp. parsley, chopped
Method
- Heat oven to 400F.
- 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.
