Yield: 8 servings
|4 larges||Russett potato w/skin|
|1 cup||Onion sliced|
|1 teaspoon||Garlic salt|
|2 tablespoons||All purpose flour|
|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