Recipe: Homestyle Scalloped Potatoes and Mushrooms (low fat)

HOMESTYLE SCALLOPED POTATOES AND MUSHROOMS

1 1/3 pounds (4 medium) potatoes, cut into 1/8-inch slices
2 teaspoons vegetable oil
1 pound mushrooms, cut into 1/4-inch slices
1 tablespoon flour
1/4 teaspoon each salt and pepper
1/2 cup grated Parmesan cheese
3 tablespoons butter or margarine
3/4 cup lowfat milk
1 tablespoon chopped parsley

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: Sauteed Green Beans, Baked Apples

Makes 4 servings
Source: The Potato Board