Scalloped potato beer casserole

Yield: 8 servings

Measure Ingredient
4 larges Russett potato w/skin
1 cup Onion sliced
1½ teaspoon Salt
1 teaspoon Garlic salt
2 teaspoons Paprika
2 tablespoons All purpose flour
2 teaspoons Sugar
4 tablespoons Margarine
1 pounds Swiss cheese,grated

Peel potatoes and slice into ⅛ inch slices. Layer a buttered casserole dish with ¼ of potatoes spread evenly in dish. Sprinkle potatoes with ¼ of onions. Combine in a small bowl salt, garlic salt, sugar, paprika, and flour. Blend well. Sprinkle 2½ teaspoons of this mixture evenly over first layer. Dot with 1 tbs butter cut into pieces. Continue the procedure for 3 more layers. Pour beer over casserole and top with grated cheese. Bake at 350 oven for 1 hour.

Source: The Vegetarian Times Magazine Submitted By HENRY REINTGES On 09-20-95

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