Cider Scalloped Potatoes

by becky
Created
From the cookbook becky's mom

Prep Time: 30 minutes

Cook Time: 1 hour

Ingredients

  • 2 T. unbleached all purpose flour
  • 1 cup milk
  • 1 cup apple cider
  • 1/2 cup chicken stock
  • 1/2 t. salt
  • 1/4 t. freshly milled black pepper
  • 1/8 t. freshly grated nutmeg
  • 1/2 cup (2 oz) shredded smoked Gouda cheese (or more as desired)
  • 1/2 cup (2 oz) shredded Jalsberg cheese (or more as desired)
  • 2 lbs Yukon gold or yellow finn potatoes, peeled and thinly sliced

Directions

  1. Adjust an oven rack to the center position and preheat oven to 425F. Lightly butte a round 10x2” baking dish or a rectangular 12x8” baking pan.
  2. Place the flour in a heavy medium saucepan. Gradually add the milk, whisking, until smooth. Whisk in the cider, chicken stock, salt, pepper, and nutmeg. Bring the mixture to boil over high heat, whisking constantly. Cook for a few seconds more; then remove the pan from the heat and set aside.
  3. Combine the cheeses and set them aside. Arrange ½ of the potatoes slightly overlapping, in the baking dish. Sprinkle w/ ½ the cheese and arrange the remaining potatoes on top. Pour the cider mixture over the potatoes.
  4. Bake for 25 min. Remove the pan from the oven and press down on the potatoes with a metal spatula. Sprinkle w/ remaining cheese and bake for another 20 min or until potatoes are tender and the top is browned. Let stand 10 min before serving.