| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
lb |
4 medium potatoes |
|
|
cut into 1/8-inch slices |
| 2 |
t |
Vegetable oil |
| 1 |
lb |
Mushrooms |
|
|
cut into 1/4-inch slices |
| 1 |
T |
Flour |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/2 |
c |
Grated Parmesan cheese |
| 3 |
T |
Butter or margarine |
| 3/4 |
c |
Lowfat milk |
| 1 |
T |
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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