Potato & Cabbage Casserole
1-1/2 pounds potatoes, unpeeled
1/2 pounds bacon, cut into 3-inch strips
1 cup sliced onion
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon salt
12 ounces beer
1/2 cup milk
6 cups shredded cabbage
1 cup shredded Swiss cheese
In a saucepan, steam the potatoes in 1-inch of boiling water for 20 to 40 minutes or until they are tender.
Slice the potatoes into 1/2-inch slices and set them aside.
In a large skillet, fry the bacon until it is crisp and set it aside. Pour off all but 2 tablespoons of the bacon fat and sauté the onions in the skillet. Stir in the flour, thyme, and salt. Add the beer and milk, stirring the mixture over a low heat until it boils and thickens.
Preheat the oven to 375° F.
In a casserole dish, layer half of the cabbage, potatoes, bacon, Swiss cheese, and beer sauce. Repeat the layering with the other half of the remaining ingredients. Bake the mixture, covered, for 30 minutes.
Uncover the casserole dish and bake the mixture for 15 minutes or until the cabbage is tender.
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