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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I made this dish for my family last evening and they really loved it so I decided to share it with you all. While these potatoes are baking check on them a couple of times and keep pressing the potatoes into the broth to keep them moist. Ingredients:
4 teaspoons margarine, reduced calorie |
1/2 cup onion -- chopped |
1/4 cup mushrooms -- sliced |
20 ounces potatoes, pared -- thinly sliced |
1/4 teaspoon dried rosemary -- crushed |
1/4 teaspoon freshly ground black pepper |
2 pkts low-sodium chicken or vegie broth |
1 1/2 oz swiss cheese -- shredded |
Directions:
1. Preheat oven to 425.
2. Spray casserole with non-stick spray.
3. In medium skillet, melt margarine, add onions and mushrooms and
4. cook over medium heat until onion is translucent.
5. Stir in potatoes, rosemary and pepper and transfer to casserole.
6. In 2-cup measuring cup, add broth packets and 2/3 cup water;
7. pour over potatoes and top evenly with cheese. Bake, covered, 1 hour.
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