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) - Smoked Gouda cheese, shredded
1/2 cup (2 ounces) - Reduced-fat Jarlsberg cheese, shredded
2 pounds - Yukon gold or yellow Finnish potatoes, peeled and thinly sliced


Preheat oven to 425º.

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 425º 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.

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