Homestyle Scalloped Potatoes and Mushrooms

• 113 pound potatoes cut into 1/8-inch slices
• 2 teaspoons vegetable oil vegetable
• 1 pound mushrooms cut into 1/4-inch slices
• 1 tablespoon flour, all-purpose
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 1/2 tablespoons butter or margarine
• 3/4 cups milk lowfat
• 1 tablespoon parsley leaves fresh, chopped

1. Heat oven to 400F (200C).
2. In 2-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until almost tender, 6 to 8 minutes; drain.
3. In large nonstick skillet over medium heat, heat oil.
4. Add mushrooms; saute over high heat until tender and liquid has evaporated; set aside.
5. In small bowl combine flour, salt and pepper.
6. 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.
7. Add a layer of mushrooms.
8. Sprinkle with some of the cheese; dot with butter.
9. Repeat layers until all ingredients are used, ending with butter; pour milk over.
10. Bake 30 minutes until potatoes are tender and top is browned.
11. Sprinkle with parsley.

potatoes, vegetable oil vegetable, mushrooms, flour, salt, black pepper, parmesan, butter, milk, parsley

Taken from recipeland.com/recipe/v/homestyle-scalloped-potatoes-mu-2504 (may not work)