| 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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