Homestyle Scalloped Potatoes with Mushrooms
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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 or | | margarine | | 3/4 cup | lowfat milk | | 1 tbsp. | parsley, chopped |
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Instructions
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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