Cider Scalloped Potatoes
- 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
- Preheat oven to 425u0b0.
- 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 425u0b0 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.
flour, milk, apple cider, chicken broth, salt, black pepper, ground nutmeg, gouda cheese, cheese, gold
Taken from www.myrecipes.com/recipe/cider-scalloped-potatoes (may not work)