1 1/3 pounds, 4 medium potatoes, cut into 1/8 inch slices
2 teaspoons vegetable oil
1 pound mushrooms. cut into 1/4 inch slices
1 tablespoon flour
1/4 teaspoon each salt and pepper
1/2 cup grated parmesan cheese
3 tablespoons butter
3/4 cup lowfat milk
1 tablespoon chopped parsley
Heat oven to 400F. 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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