Gina O
09-30-2003, 07:27 AM
I found and prepared this recipe once a couple years ago when looking through some old magazines and cooking with a friend. I stumbled across it a few weeks ago and made it again this weekend as part of a 4-course all CL meal.
I am sure it is not for everyone, but we love the combination of the cider and cheeses. The cider gives the dish depth and a hint of sweetness, the cheeses add creaminess and terrific flavor.
The only changes I made were that I could not find low-fat Jarlsberg cheese, used regular, and I added about a tablespoon more flour because the sauce seemed very thin.
Just wanted to share, Gina
Cider Scalloped Potatoes
Published: Cooking Light- 10/01/98
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
INSTRUCTIONS
Preheat oven to 425 degrees.
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 degrees 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.
YIELD: 8 servings
PREPARATION TIME:20 minutes
COOKING TIME: 70 minutes
NUTRITIONAL INFO
calories: 140 carbohydrates: 22.1 g cholesterol: 10 mg fat: 2.8 g sodium: 274 mg protein: 6.7 g calcium: 146 mg iron: 0.9 mg fiber: 1.5 g
I am sure it is not for everyone, but we love the combination of the cider and cheeses. The cider gives the dish depth and a hint of sweetness, the cheeses add creaminess and terrific flavor.
The only changes I made were that I could not find low-fat Jarlsberg cheese, used regular, and I added about a tablespoon more flour because the sauce seemed very thin.
Just wanted to share, Gina
Cider Scalloped Potatoes
Published: Cooking Light- 10/01/98
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
INSTRUCTIONS
Preheat oven to 425 degrees.
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 degrees 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.
YIELD: 8 servings
PREPARATION TIME:20 minutes
COOKING TIME: 70 minutes
NUTRITIONAL INFO
calories: 140 carbohydrates: 22.1 g cholesterol: 10 mg fat: 2.8 g sodium: 274 mg protein: 6.7 g calcium: 146 mg iron: 0.9 mg fiber: 1.5 g