| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
Vegetarian |
Veggie, Potato, Vegetables, Good |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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