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. 
   
  Source: The Potato Board