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.