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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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 or margarine
3/4 cup lowfat milk
1 tbsp. parsley, chopped
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Directions:
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Heat oven to 400°F. 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; sauté 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.
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