We here at Ronco love seeing our products in action and seeing what you use them for. Recently, a great food blogger Kim Forni at Foodin New England tried out our Veg-o-Matic Deluxe and shared this delicious recipe for Beer Cheesy Scalloped Potatoes. Using the Veg-o-Matic Deluxe makes the prep work on a recipe like this a snap! Find her original recipe and review HERE. If you ask us this looks like a great side dish to try for Thanksgiving this year.

Beer Cheesy Scalloped Potatoes


Beer Cheesy Scalloped Potatoes

  • Difficulty: Easy
  • Print

Beer Cheesy Scalloped Potatoes


  •  6 large Yukon Gold potatoes, sliced with the thin slicing blade on the Veg-o-Matic Deluxe
  • 3 large onions, sliced thin
  • 4T Butter
  • 4T flour
  • 1 12 oz beer, your choice
  • 1 pint light cream
  • Scallions, chopped
  • 1 10 oz. block colby jack cheese, shredded, divided, saving half for top
  • Salt and pepper


  1. Preheat oven to 350. Lightly grease a 13 x 9 inch baking dish. Set aside. Melt butter a large saucepan till bubbling. Whisk in flour and stir till lightly browned.
  2. Slowly pour in beer and whisk till incorporated. Slowly pour in light cream and stir constantly until slightly thickened. Add 1/2 the shredded cheese, salt and pepper. Stir. Remove from heat.
  3. To arrange the dish, place a layer of sliced potatoes, then a layer of onions, repeat till onions and potatoes are gone. Pour cheese sauce mixture over the top.
  4. Sprinkle with remaining cheese and scallions.
  5. Bake, covered, for approximately 1 hour. Remove cover and bake about 15 minutes or till a light golden brown.
  6. Cool and serve.
Recipe courtesy of Kim Forni
Chef Paja-Dejur Sanchez