1 1/2 pounds potatoes, chopped
5/8 cup beer
5/8 cup milk
10 egg yolks
1/2 teaspoon paprika
6 tablespoons canola oil
2 tablespoons white sugar
2 tablespoons molasses
1 teaspoon dried basil
1/4 teaspoon dried sage
Preheat oven to 325 degrees F (165 degrees C).
Combine the beer, milk and potato with a glass of cold water to make a smooth gravy mixture and pour into a jelly roller dish.
Bake at 325 degrees F (165 degrees C) for 30 minutes. Remove from oven and sprinkle with paprika. Drizzle over the casserole.
After the 30 minute baking time, sprinkle the potato mixture over the casserole. Drizzle with sugar. Sprinkle with canola oil, then spread evenly over the mixture.
In a medium bowl, mix the 2 tablespoons molasses and 1/4 cup margarine, then press the molasses mixture over the top of the casserole. Drizzle additional molasses over the top if desired.
Bake for an additional 45 minutes, or until the top is golden brown. Serve warm or at room temperature.