Beer Baked Scalloped Potatoes
|Vegetable cooking spray||1|
|Vegetable oil||1 Teaspoon|
|Sliced onion||1 1⁄2 Cup (24 tbs) (Vertically Sliced)|
|Beer||1 Cup (16 tbs)|
|Red potatoes||2 Pound, peeled and cut into 1/8-inch-thick slices (Medium Sized)|
|Salt||1⁄2 Teaspoon (Divided)|
|Pepper||1⁄4 Teaspoon (Divided)|
|All purpose flour||2 Tablespoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|Grated swiss cheese||2 Ounce (1/2 Cup)|
Preheat oven to 350°.
Coat a large skillet with cooking spray; add oil, and place over medium heat until hot.
Add onion, and saute 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 to cover 8 minutes or until potato slices are 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 half of remaining potato slices, and remaining salt, pepper, and onion mixture.
Top with remaining potato slices.
Place flour in a small 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 Clinch) slits in foil.
Bake at 350° for 45 minutes.
Uncover; sprinkle with cheese, and bake an additional 10 minutes or until cheese melts.