This can be baked in a casserole or individual gratin dishes.
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
How to Make It
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.
For the record, I used fresh cider, not vinegar. My substitutions were regular gouda, not smoked (plus a 1/8 tsp of smoked paprika to give a smokey component). I was pretty underwhelmed by the result. The sweetness was prominent and off-putting with the potato-cheese flavor. My husband suggested we throw out the leftovers.
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.
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.
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!
I served this this year in place of the usual calorie laden cheesey potato casseole we usually have. It was a huge hit - even among family member who turn their noses up at healthier low fat recipes! I made 1.5 times the recipe and put in the same size dish. I did add a bit of extra cheese, not much though. We loved it - prepared prettty much as written - the whole 9X13 inch casserole was devoured with many having "seconds". This will definitely be on our menu for family dinners from now on. Thanks for a great recipe! Trish, Omaha, NE
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.
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