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 375F. oven 30 minutes. 9.
Uncover and bake 15 minutes longer, or until cabbage is tender.