4 potatoes
4 tsp. salt, divided
1 tbsp. butter
1/2 c. chopped onion
1/4 tsp. paprika
1/2 lb. fresh mushrooms or canned, sliced
2 c. (1/2 lb.) Swiss cheese
4 eggs
2 c. milk
1/8 tsp. pepper

Cook potatoes with peelings on in water with 3 teaspoons salt. Cook 20 minutes after starts to boil; drain. Cool, peel and slice. In a large skillet melt butter. Add onion and paprika and saute until tender. Add mushrooms and saute 5 minutes.

Place layer of potatoes in greased 2 quart baking dish. Top with half of mushroom mixture and sprinkle with half of cheese. Repeat with remaining potatoes, mushroom and cheese. In bowl, beat eggs, add milk and 1 teaspoon salt and pepper. Pour over vegetables. Bake at 325 degrees for 50 to 60 minutes or until custard is set. Makes 6 to 8 servings.