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.