Homestyle Scalloped Potatoes & Mushrooms
If you love scalloped potatoes, you will adore this scrumptious dish that is the perfect side when preparing a pot roast for dinner.
Yield
6 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | pound |
potatoes
cut into 1/8-inch slices |
|
| 2 | teaspoons |
vegetable oil
vegetable |
|
| 1 | pound |
mushrooms
cut into 1/4-inch slices |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 ½ | tablespoons |
butter
or margarine |
|
| ¾ | cups |
milk
lowfat |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 604.8 | g |
potatoes
cut into 1/8-inch slices |
|
| 1E+1 | ml |
vegetable oil
vegetable |
|
| 453.6 | g |
mushrooms
cut into 1/4-inch slices |
|
| 15 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 23 | ml |
butter
or margarine |
|
| 177 | ml |
milk
lowfat |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
Directions
Heat oven to 400℉ (200℃).
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 1½-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.
