| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Side dish |
4 |
Servings |
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 |
INSTRUCTIONS
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 <recipes@potatoes.com>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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