Beer-Baked Potatoes
Prep time:
25 minutesCooking time:
30 minutesIf nonalcoholic dark beer is not available at the local grocery store or is priced beyond your budget, you can substitute 1/2 cup chicken broth. The potatoes will turn out just as delicious.
Ingredients
Serves 4
- 3 large russet potatoes, sliced
- 1 cup shredded reduced-fat Swiss cheese
- 1/2 teaspoon paprika
- SAUCE:
- 1 cup skim milk
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dried dill
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1/2 cup nonalcoholic dark beer
- 1/4 teaspoon caraway seeds
Directions
1
Preheat oven to 350°F. Grease a medium baking dish. Place potatoes in a saucepan; add water to cover. Bring to a boil over medium-high heat. Cook potatoes until tender, about 10 minutes. Drain.
2
Meanwhile, for sauce, mix milk, flour and dill in a bowl. Spray a large skillet with cooking spray. Add onion and garlic. Cook over medium-high heat, stirring, until tender, about 5 minutes.
3
Add beer and caraway seeds to skillet. Cook, stirring frequently, until liquid evaporates, about 5 minutes. Add milk mixture. Cook, stirring, until sauce is thickened, about 5 minutes.
4
Layer half the potatoes in prepared dish. Add half the sauce. Layer with half the Swiss. Repeat with remaining potatoes, sauce and cheese. Sprinkle with paprika. Bake for 30 minutes.
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Cookin' xpress!
Cookin' xpress!
If you are in a hurry, use 2 pounds of frozen potato wedges or frozen sliced potatoes.
Great Pairings
Beef and Spinach Pie
In the late winter fresh spinach is very affordable. To cook it, wash 1 pound spinach leaves; leave the water on the leaves. Cook leaves in a skillet, covered, for 1 to 2 minutes or just until wilted.
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