Title: Homestyle scalloped potatoes and mushrooms
 Categories: Vegetables, Side dish
      Yield: 4 Servings
 
  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
 
  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.