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Cider Scalloped Potatoes

BECKY LUIGART-STAYNER
Yield 8 servings
This can be baked in a casserole or individual gratin dishes.

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.