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Nutritional Information
Calories 140
Fat 2.8g
Cholesterol 10.0mg
Sodium 274mg
Carbohydrates 22.1g
Fiber 1.5g
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Cider Scalloped Potatoes
Ingredients
This recipe can be baked in a casserole or individual gratin dishes
2 tablespoons all purpose flour(aisle #11)
1 cup 1% low fat milk (dairy department)
1 cup apple cider (produce department)
1/2 cup low sodium, fat free College Inn chicken broth (aisle #6)
1/2 teaspoon salt(aisle #11)
1/4 teaspoon black pepper(spice rack end of aisle #11)
1/8 teaspoon ground nutmeg(aisle #11)
1/2 cup, or 2 ounces shredded smoked Gouda cheese (food court cheese case)
1/2 cup, or 2 ounces shredded Jarlsberg cheese (food court cheese case)
2 pounds Yukon Gold potatoes, peeled and thinly sliced (produce department)
Directions
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1. Preheat oven to 425 degrees.
2. 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 high heat, stirring constantly.
3. Remove from heat. Combine cheese in a small bowl. Arrange half of potato slices in a shallow 3 quart casserole dish, sprinkle 1/2 cup of cheese blend mixture. Arrange the remaining potato slices on top.
4. Pour the cider mixture over the potatoes and bake at 425 degrees for 25-30 minutes. Remove from oven.
5. Sprinkle with 1/2 cup cheese blend mixture and bake an additional 20 minutes or until potatoes are tender. Let stand 10 minutes before serving.
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Servings
Serves 6
Time To Cook
Total Cooking time: Cooking time is 45 minutes, preparation time is 15 minutes.
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