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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 4 |
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Directions: 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: Saute`ed Green Beans, Baked Apples
Nutritional Information Per Serving: 320 calories; 16 g fat; 40 mg
cholesterol; 490 mg sodium; 35 g carbohydrate; 4 g fiber; 13 g
protein.
Source: The Potato Board <recipes@potatoes.com>
| Ingredients:
1 1/3 Pound(s) (4 medium) potatoes
2 Teaspoon(s) Green beans; fresh, trimmed and french cut
1 Pound(s) Mushrooms
1 Tablespoon(s) AM White Indian Basmati Rice
1/4 Teaspoon(s) Onions, cubed
1/4 Teaspoon(s) Pepper
1/2 Cup(s) Grated Parmesan cheese
3 Tablespoon(s) Butter or margarine
3/4 Cup(s) Lowfat milk
1 Tablespoon(s) Chopped parsley |
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