Cider Scalloped Potatoes

BECKY LUIGART-STAYNER
This can be baked in a casserole or individual gratin dishes.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 140
Caloriesfromfat 18 %
Fat 2.8 g
Satfat 1.7 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 6.7 g
Carbohydrate 22.1 g
Fiber 1.5 g
Cholesterol 10 mg
Iron 0.9 mg
Sodium 274 mg
Calcium 146 mg

Ingredients

2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1 cup apple cider
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/2 cup (2 ounces) shredded reduced-fat Jarlsberg cheese
2 pounds Yukon gold or yellow Finnish potatoes, peeled and thinly sliced

Preparation

Preheat oven to 425°.

Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Stir in cider, broth, salt, pepper, and nutmeg; bring to a boil over medium heat, stirring constantly. Remove from heat. Combine cheeses in a small bowl. Arrange half of the potato slices in a shallow 3-quart casserole, and sprinkle with 1/2 cup cheese mixture. Arrange the remaining potato slices on top. Pour the cider mixture over the potatoes, and bake at 425° for 25 minutes. Remove from oven; press potatoes with a spatula. Sprinkle with 1/2 cup cheese mixture, and bake an additional 20 minutes or until potatoes are tender. Let stand 10 minutes.

Note:

October 1998