Cider Scalloped Potatoes

Made to recipe, used mandoline to get 1/8" slices. Prepped ingredients/did the dishes in the morning, assembled the casserole in the evening, arranging the potato layers in a spiral (hint from MarthaStewart.com) to make it prettier on the Easter table. Served with CL's spice-crusted ham & carrot souffle. Very good, liked the bit of smokiness from the gouda. But because this casserole is slightly sweet from the cider, think it would be a better side to a savory pork roast or chicken rather than the sweet-crusted ham we made.

I have made this recipe for years, and love it. Family and company love it. I find it extremely puzzling that several reviewers used apple cider vinegar in this recipe - the recipe clearly says apple cider, and a cup of vinegar wouldn't make sense... so of course those reviewers had an awful result. Anyway, this year I used Zeigler's spiced cider from the refrigerated produce section instead of the regular cider from the juice isle - it was a wonderful flavor addition. I use smoked provolone instead of jarlsberg, and I use extra cheese (5oz each cheese, or half the package of precut sliced cheese). Delicious!

This dish was okay, but we weren't thrilled with it. Flavors were nice, although some thought cider vinegar was a tad strong. Didn't have nearly enough cheese, though! Sure, I realize that it's Cooking Light, and cutting back on cheese keeps the calories and fat count down. Unfortunately, in this case, it tastes like a light dish, too.

This was great! I made at Thanksgiving & my husband made a point of commenting on how good they were. I think the folks that reviewed this recipe as "awful" probably used apple cider vinegar instead of free-pressed apple cider from the refrigerated section.

I don't understand the rave reviews of this dish. I didn't care for it at all. I love vinegar but it was way too strong for this dish. Yuck.