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RECIPES:
SIDE
DISHES - RICE and POTATO
Beer- Baked Scalloped Potatoes
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Beer-
Baked Scalloped Potatoes |
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Great side
dish...
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1
tsp |
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vegetable oil |
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1½
cups |
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vertically sliced onion |
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1
cup |
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beer |
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2
lbs |
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medium red potatoes, peeled and cut into
1/8-inch slices |
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½
tsp |
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salt, divided |
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¼
tsp |
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pepper, divided |
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2
Tbs |
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flour |
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½
cup |
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nonfat milk |
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½
cup |
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(2
ounces) grated Swiss cheese |
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1 |
Preheat oven
to 350°F. |
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2 |
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. |
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3 |
Cook potato
slices in boiling water for 8 minutes or until
crisp- tender; drain. Rinse under cold water,
and drain well. |
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4 |
Place
one-third of potato slices in an 11x7-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. |
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5 |
Place flour
in 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 45
minutes. Uncover; sprinkle with cheese, and bake
an additional 10 minutes or until cheese melts. |
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Servings: 6 |
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Yield: Serving
Size: 1 cup |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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216.76 |
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Calories From Fat (17%) |
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36.13 |
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% Daily Value |
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Total Fat
4.03g |
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6% |
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Saturated Fat 2.07g |
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10% |
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Cholesterol
10.53mg |
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4% |
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Sodium
235.43mg |
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10% |
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Potassium
933.56mg |
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27% |
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Carbohydrates
36.06g |
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12% |
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Dietary Fiber 3.07g |
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12% |
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Sugar 2.90g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
32.99g |
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Protein
7.54g |
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15% |
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Recipe Source |
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Cooking Light |
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