Scalloped Potatoes with Mushrooms

Preheat oven to 350 °F (180 °C). Lightly butter or spray 13 x 9 inch (33 x 23 cm) glass baking dish.

In saucepan, whisk 1/4 cup (60 mL) of the flour into milk; stir in garlic, onion, salt, thyme and pepper. Over medium-high heat, bring to boil while whisking. Cook and whisk for about 5 min or until thickened.

In large bowl, toss mushrooms with remaining flour.

Layer half of the potatoes in prepared dish; cover with mushrooms. Spread half of the milk mixture over top; layer with remaining potatoes. Spread remaining milk mixture over top; sprinkle with cheese.

Bake, uncovered, for about 50 min or until golden and bubbling and potatoes are tender. Let stand for 10 min before serving.

Healthy Eating Tip: Dress your veggies- Like other vegetables, potatoes can provide fibre, but only if you keep the skin on. Top potatoes, other vegetables and salads with Canadian cheese for its bone-building nutrients.

To cook milk mixture in microwave, combine in 8-cup (2 L) glass measuring cup; cook at High for about 8 min or until thickened, whisking every 2 min.

Healthy Eating Tip: Dress your veggies- Like other vegetables, potatoes can provide fibre, but only if you keep the skin on. Top potatoes, other vegetables and salads with Canadian cheese for its bone-building nutrients.