Beer-Baked Scalloped Potatoes

6
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"This sounds like fun. From Cooking Light."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (264.6 g)
  • Calories 192.9
  • Total Fat - 3.4 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 7.5 mg
  • Sodium - 310.9 mg
  • Total Carbohydrate - 32.1 g
  • Dietary Fiber - 4.4 g
  • Sugars - 4.5 g
  • Protein - 6.7 g
  • Calcium - 134 mg
  • Iron - 0.9 mg
  • Vitamin C - 16.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350.

Step 2

Coat a large skillet with cooking spray; add oil, and place over medium heat until hot. Add onion, and saute 5 minutes.

Step 3

Add beer; cook 12 minutes or until liquid evaporates, stirring occasionally.

Step 4

Remove onion mixture from heat, and set aside.

Step 5

Cook potato slices in boiling water for 8 minutes or until crisp-tender; drain.

Step 6

Rinse under cold water, and drain well.

Step 7

Place 1/3 of potato slices in an 11x7-inch baking dish coated with cooking spray, and sprinkle with half of salt and half of pepper.

Step 8

Spread half of onion mixture over potato slices.

Step 9

Repeat procedure with the remaining potato slices, salt, pepper, and onion mixture, ending with potato slices.

Step 10

Place flour in a bowl. Gradually add milk, stirring with a wire whisk until blended. Pour milk mixture evenly over potato slices.

Step 11

Cover with aluminum foil, and cut 3 (1-inch) slits in foil.

Step 12

Bake at 350 for 45 minutes.

Step 13

Uncover; sprinkle with cheese, and bake an additional 10 minutes or until cheese melts.

Tips & Variations


No special items needed.

Related

KarenSTL

I really loved this recipe. I have to admit that I was a bit skeptical when I saw milk with flour just stirred in instead of thickening it up on the stove but it worked. It didn't really thicken up on the potatoes, but the result was moist potatoes where the stars were the potatoes and onions, with a smattering of cheese on the top (I used about 1/2 cup of gruyere for 1/2 recipe). If you want a classic thick white sauce, I would cook it on the stove before pouring over the potatoes. And don't skip the beer...it makes the onions taste amazing!

review by:
(16 Feb 2015)