Cider Scalloped Potatoes

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

Yield: 8 servings

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

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.

Nutritional Information

Calories:

140 (18% from fat)

Fat:

2.8g (sat 1.7g,mono 0.8g,poly 0.1g)

Protein:

6.7g

Carbohydrate:

22.1g

Fiber:

1.5g

Cholesterol:

10mg

Iron:

0.9mg

Sodium:

274mg

Calcium:

146mg