Recipe: Scalloped Potatoes

SCALLOPED POTATOES

1 1/2 cups sliced mushrooms
3/4 cup sliced onions--separated into rings
1/4 cup all-purpose flour
2 cups skim milk
1 T. minced fresh dill, or 1/2 tsp. dried dillweed
1 tsp. Worcestershire sauce
1/4 tsp. each salt and pepper
1/2 cup shredded reduced-fat Swiss cheese (2 oz.)
4 large potatoes, peeled and sliced into 1/4" thick rounds

Preheat oven to 350. Spray a medium saucepan with PAM. Add onions and mushrooms. Cook nad stir over medium-high heat until vegetables are tender, about 5 minutes. Sprinkle flour over vegetables. Stir until vegetables are evenly coated with flour. Gradually stir in milk. Cook until mixture is thick and bubbly, about 5-6 minutes, stirring frequently. Add dill, Worcestershire sauce, salt, pepper, and shredded cheese. Cook for 1 more minute, until cheese is melted. Spray a medium casserole dish with PAM. Spread 1/3 of the potatoes over bottom, followed by 1/3 of the cheese sauce. Repeat layering two more times. Cover and bake for 1 1/2 hours. Let potatoes stand for 10 minutes before serving. Makes 6 servings.