Cider Scalloped Potatoes

Servings: 12

Preparation time: 15 minutes; total time: 70 minutes

2 teaspoons unsalted butter
2 tablespoons all-purpose flour
1 cup 1 percent low-fat milk
1 cup fresh apple cider
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/2 cup (2 ounces) reduced-fat baby Swiss cheese
3 pounds Yukon Gold potatoes, peeled and thinly sliced

Preheat the oven to 425 degrees. In a medium saucepan, melt the butter. Sprinkle in the flour. Gradually whisk in the milk until blended. Stir in the cider, chicken broth, salt, pepper and nutmeg; bring to a boil over medium heat, stirring constantly.

Remove from heat. Combine the cheeses in a small bowl.

Arrange half of the potato slices in a shallow casserole dish or 11-by-7-inch dish and sprinkle with  cup of the cheese mixture. Arrange remaining potato slices on top.

Pour the cider mixture over the potatoes and bake for 25 minutes. Remove from the oven and press the potatoes with a spatula. Sprinkle with the remaining -cup cheese mixture and bake 20 minutes more or until potatoes are tender.

Remove from the oven. Let stand 15 minutes. Cut into individual stacks or use a biscuit cutter to cut into circles. Serve.

Adapted from Cooking Light magazine, October 1998.

calories (15% from fat), 3 grams fat (2 grams sat. fat),
30 grams carbohydrates, 6 grams protein, 202 mg sodium,
11 mg cholesterol, 2 grams fiber.