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.
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
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.
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.
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.
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.
If you are in a hurry, use 2 pounds of frozen potato wedges or frozen sliced potatoes.