Title: Potato-Cabbage Casserole
Categories: Casserole Meat
Yield: 4 Servings

1 1/2	lb	Potatoes,Idaho,unpeeled(3lg)
		Water,boiling
1/2	lb	Bacon,cut into 3" strips
1	c	Onion,sliced
2	tb	Flour
1/2	ts	Thyme,dried
1/2	ts	Salt
1 1/2	c	Beer(12oz)
1/2	c	Milk
6	c	Cabbage,fine shredded(1.5lb)
1	c	Swiss cheese,shredded

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

2. Slice potatoes, unpeeled, into 1/2-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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