Potato cabbage casserole

Yield: 4 Servings

Measure Ingredient
1½ pounds Potatoes,Idaho,unpeeled(3lg)
\N \N Water,boiling
½ pounds Bacon,cut into 3\" strips
1.00 cup Onion,sliced
2.00 tablespoon Flour
½ teaspoon Thyme,dried
½ teaspoon Salt
1½ cup Beer(12oz)
½ cup Milk
6.00 cup Cabbage,fine shredded(1.5lb)
1.00 cup Swiss cheese,shredded

1. Steam potatoes in 1 inch boiling water 30 to 40 minutes, or until tender.

2. Slice potatoes, unpeeled, into ½-slices; set aside.

3. Cook bacon in a large skillet until crisp; set aside.

4. Pour off all but 2 tablespoons bacon fat; saute onion in same skillet until golden.

5. Stir in flour, thyme and salt.

6. Gradually add beer and milk; stir, over low heat, until mixture boils and thickens.

7. In 3-quart casserole, layer half the cabbage, potatoes, bacon, cheese and sauce; repeat with remaining ingredients.

8. Cover and bake in preheated 375'F. oven 30 minutes.

9. Uncover and bake 15 minutes longer, or until cabbage is tender.

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