Cider Scalloped Potatoes

BECKY LUIGART-STAYNER

This can be baked in a casserole or individual gratin dishes.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 18%
  • Fat: 2.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 6.7g
  • Carbohydrate: 22.1g
  • Fiber: 1.5g
  • Cholesterol: 10mg
  • Iron: 0.9mg
  • Sodium: 274mg
  • Calcium: 146mg

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

  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.
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