BECKY LUIGART-STAYNER
Yield
8 servings

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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. 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° 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.

Ratings & Reviews

Cider was not an interesting addition

KellysGirl
November 20, 2017
For the record, I used fresh cider, not vinegar. My substitutions were regular gouda, not smoked (plus a 1/8 tsp of smoked paprika to give a smokey component).    I was pretty underwhelmed by the result.  The sweetness was prominent and off-putting with the potato-cheese flavor.  My husband suggested we throw out the leftovers.

Missy71's Review

Missy71
July 30, 2010
I don't understand the rave reviews of this dish. I didn't care for it at all. I love vinegar but it was way too strong for this dish. Yuck.

savoringincht's Review

Diane
January 08, 2011
This was great! I made at Thanksgiving & my husband made a point of commenting on how good they were. I think the folks that reviewed this recipe as "awful" probably used apple cider vinegar instead of free-pressed apple cider from the refrigerated section.

KellysGirl's Review

Trishomaha
March 05, 2009
Yum yum yum! This was a great dish. I did add a little more cheese but this was a great dish. Big hit. We had it with roast pork. Will be making it again.

sirrah231's Review

savoringincht
November 21, 2011
This dish was okay, but we weren't thrilled with it. Flavors were nice, although some thought cider vinegar was a tad strong. Didn't have nearly enough cheese, though! Sure, I realize that it's Cooking Light, and cutting back on cheese keeps the calories and fat count down. Unfortunately, in this case, it tastes like a light dish, too.

Eatwell94's Review

koriander
January 29, 2014
N/A

koriander's Review

Bashley
November 25, 2011
I have made this recipe for years, and love it. Family and company love it. I find it extremely puzzling that several reviewers used apple cider vinegar in this recipe - the recipe clearly says apple cider, and a cup of vinegar wouldn't make sense... so of course those reviewers had an awful result. Anyway, this year I used Zeigler's spiced cider from the refrigerated produce section instead of the regular cider from the juice isle - it was a wonderful flavor addition. I use smoked provolone instead of jarlsberg, and I use extra cheese (5oz each cheese, or half the package of precut sliced cheese). Delicious!

Trishomaha's Review

Eatwell94
April 13, 2009
I served this this year in place of the usual calorie laden cheesey potato casseole we usually have. It was a huge hit - even among family member who turn their noses up at healthier low fat recipes! I made 1.5 times the recipe and put in the same size dish. I did add a bit of extra cheese, not much though. We loved it - prepared prettty much as written - the whole 9X13 inch casserole was devoured with many having "seconds". This will definitely be on our menu for family dinners from now on. Thanks for a great recipe! Trish, Omaha, NE

Bashley's Review

carolfitz
October 01, 2014
N/A

carolfitz's Review

sirrah231
April 01, 2013
Made to recipe, used mandoline to get 1/8" slices. Prepped ingredients/did the dishes in the morning, assembled the casserole in the evening, arranging the potato layers in a spiral (hint from MarthaStewart.com) to make it prettier on the Easter table. Served with CL's spice-crusted ham & carrot souffle. Very good, liked the bit of smokiness from the gouda. But because this casserole is slightly sweet from the cider, think it would be a better side to a savory pork roast or chicken rather than the sweet-crusted ham we made.