Rating: 3 stars
10 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

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

Recipe by Cooking Light October 1998

Gallery

BECKY LUIGART-STAYNER

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • 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.

Nutrition Facts

140 calories; calories from fat 18%; fat 2.8g; saturated fat 1.7g; mono fat 0.8g; poly fat 0.1g; protein 6.7g; carbohydrates 22.1g; fiber 1.5g; cholesterol 10mg; iron 0.9mg; sodium 274mg; calcium 146mg.
Advertisement
Advertisement