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





