Beer-Baked Potatoes

If 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

3 large russet potatoes, sliced

1 cup reduced-fat Swiss cheese

1/2 tsp paprika

1 cup skim milk

1 Tbsp all-purpose flour

1/2 tsp dried dill

1 large onion, sliced

3 cloves garlic, minced

1/2 cup nonalcoholic dark beer

1/2 tsp 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.