This great recipe pairs potatoes with the tasty combination of apple and cheddar cheese. It can be baked in a casserole or individual gratin dishes.
2 tbsp all-purpose flour
1 cup milk
1 cup apple cider
1/2 cup less-sodium chicken broth
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
1 cup shredded cheddar cheese
1/4 cup mozzarella cheese
2 pounds potatoes
cinnamon sugar
Preheat oven to 425F. Rinse potatoes well in lukewarm water, peel if desired, and slice thinly. Arrange half of potatoes in a shallow 3-quart dish and sprinkle evenly with 1/2 cup cheddar cheese. Arrange remaining potatoes on top and set aside.
Place flour in medium saucepan. Gradually add milk, stirring with a whisk until blended. Stir in cider, broth, salt, pepper and nutmeg; bring to a boil over medium heat, stirring constantly. Pour the cider mixture over the potatoes and bake for 25 minutes.
Remove from oven and press potatoes with a spatula. Sprinkle remaining 1/2 cup cheddar cheese, then mozzarella cheese. Top with cinnamon sugar. Bake an additional 20 minutes or until potatoes are tender. Let sit 10 minutes.
Try serving with apple wedges and cinnamon sticks as garnish.
