Beer-Baked Scalloped Potatoes
Yield: 6 servings (serving size: 1 cup)
Ingredients
- Vegetable cooking spray
- 1 teaspoon vegetable oil
- 1 1/2 cups vertically sliced onion
- 1 cup beer
- 2 pounds medium red potatoes, peeled and cut into 1/8-inch slices
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 2 tablespoons all-purpose flour
- 1/2 cup skim milk
- 1/2 cup (2 ounces) grated Swiss cheese
Preparation
Preheat oven to 350°.
Coat a large skillet with cooking spray; add oil, and place over medium heat until hot. Add onion, and sauté 5 minutes. Add beer; cook 12 minutes or until liquid evaporates, stirring occasionally. Remove onion mixture from heat, and set aside.
Cook potato slices in boiling water for 8 minutes or until crisp-tender; drain. Rinse under cold water, and drain well.
Place one-third of potato slices in an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with half of salt and half of pepper. Spread half of onion mixture over potato slices. Repeat procedure with the remaining potato slices, salt, pepper, and onion mixture, ending with potato slices.
Place flour in a bowl. Gradually add milk, stirring with a wire whisk until blended. Pour milk mixture evenly over potato slices. Cover with aluminum foil, and cut 3 (1-inch) slits in foil. Bake at 350° for 45 minutes. Uncover; sprinkle with cheese, and bake an additional 10 minutes or until cheese melts.
Nutritional Information
- Calories:
- 201 (17% from fat)
- Fat:
- 3.7g (sat 1.9g,mono 0.9g,poly 0.6g)
- Protein:
- 7.4g
- Carbohydrate:
- 35.4g
- Fiber:
- 3.3g
- Cholesterol:
- 9mg
- Iron:
- 1.4mg
- Sodium:
- 244mg
- Calcium:
- 139mg
Member Ratings and Reviews
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I am not a huge swiss cheese fan, but these potatoes were rather tasty. I used a dark ale, but should have used a light beer. They turned out just fine, but next time I will use the light beer.01/30/09
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(otramachita@yahoo.com)
This was a very tasty dish, and not difficult to prepare, though it did include several different steps and cooking methods. I used Colby-jack cheese in place of the Swiss, because it's what I had on hand, and I cooked the flour in a little butter over low heat and then whisked the milk in, cooking till it was thickened, then added the cheese and 1 Tbsp. mustard. The beer-cooked onions were delicious. I served this with a pork tenderloin and green beans, and everyone liked it a lot. I will probably make these again.09/18/06





