Scalloped potato beer casserole
8 servings
Ingredients
| Quantity | 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 |
Directions
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