HOMESTYLE SCALLOPED POTATOES AND MUSHROO
Source of Recipe
Master Cook
List of Ingredients
1 1/3 lb (4 medium) potatoes
-- cut into 1/8-inch slices
2 ts Vegetable oil
1 lb Mushrooms
-- cut into 1/4-inch slices
1 tb Flour
1/4 ts Salt
1/4 ts Pepper
1/2 c Grated Parmesan cheese
3 tb Butter or margarine
3/4 c Lowfat milk
1 tb Chopped parsley
Recipe
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.
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