Title: Scalloped Potato Beer Casserole
Categories: Vegetable
Yield: 8 Servings

4	lg	Russett potato w/skin
1	c	Onion sliced
1 1/2	ts	Salt
1	ts	Garlic salt
2	ts	Paprika
2	tb	All purpose flour
2	ts	Sugar
4	tb	Margarine
1	lb	Swiss cheese, grated
12	oz	Beer

Peel potatoes and slice into 1/8 inch slices. Layer a buttered casserole dish with 1/4 of potatoes spread evenly in dish. Sprinkle potatoes with 1/4 of onions. Combine in a small bowl salt, garlic salt, sugar, paprika, and flour. Blend well. Sprinkle 2 1/2 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 From: Hank & Anne Reintges

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