Cider Scalloped Potatoes Recipes

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CIDER SCALLOPED POTATOES



Cider Scalloped Potatoes image

This can be baked in a casserole or individual gratin dishes. From Cooking Light.

Provided by Vicki Butts (lazyme)

Categories     Potatoes

Time 1h

Number Of Ingredients 10

2 Tbsp all purpose flour
1 c 1% milk
1 c apple cider
1/2 c fat-free, less-sodium chicken broth
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
1/2 c shredded smoked gouda cheese (2 ounces)
1/2 c shredded reduced-fat jarlsberg cheese (2 ounces)
2 lb yuon gold or yellow finnish potatoes, peeled and thinly sliced

Steps:

  • 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 heat, stirring constantly. Remove from heat.
  • 3. 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.
  • 4. Arrange the remaining potato slices on top. Pour the cider mixture over the potatoes, and bake at 425 degrees for 25 minutes.
  • 5. 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.

NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

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