Potato-Mushroom-Blue Cheese Galette
|Olive oil||1 Tablespoon|
|Fresh mushrooms||1⁄2 Pound, thickly sliced|
|All purpose flour||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs) (Regular, Low-Fat, Or Nonfat)|
|Crumbled blue cheese||1⁄3 Cup (5.33 tbs)|
|Nostick cooking spray||1|
|Baking potatoes||2 Pound (3 Medium Sized)|
|Chicken broth||6 Tablespoon, divided (Vegetable Broth)|
|Freshly ground black pepper||To Taste|
To Make Filling: In a medium skillet over medium heat, heat oil until hot.
Saute mushrooms until soft, 3 to 5 minutes.
Stir in flour until incorporated.
Slowly stir in milk, stirring constantly, until mixture comes to a boil and thickens.
Stir in cheese until melted.
To Assemble: Spray bottom and sides of a microwavesafe 9-inch pie plate with cooking spray.
Peel and thinly slice potatoes into 1/8- to 1/4-inch slices by hand or in a food processor with 2 or 4 mm slicing blade.
Working quickly so potatoes don't discolor, arrange half the potatoes in bottom of dish.
Drizzle with 3 tablespoons chicken broth and sprinkle with salt and pepper.
Top with mushroom filling, spreading evenly.
Arrange remaining potatoes in overlapping circles over the top.
Drizzle with 3 tablespoons chicken broth and salt and pepper.
Spray with cooking spray or dot with butter, if desired.
To Microwave: Cover with plastic wrap and place in a microwave on a plate to catch possible drippings.
Top with a plate or tray to compress the potatoes.
Microwave on high (100%) for 9 to 14 minutes, or until crisp-tender when pierced with the tip of a sharp knife.
Do not cook until soft because potatoes will finish baking in conventional oven.
Clean edges of pie plate with damp paper towel.
(Galette may be refrigerated overnight.) To Bake: Preheat oven to 450°F.
Spray top of galette with cooking spray.
Bake, uncovered, for 25 to 35 minutes, or until crisp and golden.