French Country Potatoes

 

 

 4 tsp. margarine, reduced calorie
1/2 cup onion, chopped
1/4 cup mushrooms, sliced
20 oz. potatoes, pared, thinly sliced
1/4 tsp. each dried rosemary,

 crushed; freshly ground black pepper
2 pkt. low-sodium chicken or vegetable broth
1-1/2 oz. Swiss cheese, shredded

       Heat oven to 425ºF (220ºC). 

 Spray casserole with non-stick spray. 

 In a medium skillet, melt margarine,

 add onions and mushrooms;

 cook over medium heat until onion is translucent. 

Stir in potatoes, rosemary and pepper;

transfer to casserole.  In 2-cup measuring cup,

 add broth packets + 2/3 cup water; mix. 

 Pour over potatoes and top evenly with cheese. 

 Bake, covered, 1 hour. 

 Check on this a couple times to keep

 pressing down 'taters into broth and

 keeping them moist.