Amount
Ingredient
Preparation



1 1/3
pound
potatoes

cut into 1/8-inch slices



2
teaspoons
oil

vegetable



1
pound
mushrooms

cut into 1/4-inch slices



1
tablespoon
flour





1/4
teaspoon
salt





1/4
teaspoon
pepper





1/2
cup
parmesan cheese

grated



3
tablespoons
butter

or margarine



3/4
cups
milk

lowfat



1
tablespoon
parsley

fresh, chopped

 Heat oven to 4 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 3 minutes until potatoes are tender and top is browned. Sprinkle with parsley.

Nutritional Information Per Serving:  32 calories; 16 g fat; 4 mg cholesterol; 49 mg sodium; 35 g carbohydrate; 4 g fiber; 13 g protein