Cider Scalloped Potatoes

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A cup of apple cider is a delicious part of the fabric of fall.

But don’t stop at sipping. Versatile apple cider can be used in recipes sweet and savory.

Cider makers not only have the goods on making it but on cooking with it, too.

When customers buy apples for applesauce at Westview Orchards and Adventure Farm in Washington Township, Mich., Katrina Schumacher advises them to cook down the apples in cider instead of water.

“It’s a way to get more flavor into the applesauce and use less sugar,” she said.

Schumacher, a sixth generation co-owner of the farm, says cider also is great blended into smoothies with other fruits or used for slushes and popsicles.

But marinating is one of the most popular uses of cider other than drinking, the cider makers say.

Richard Koziski of Dexter Cider Mill says cider makes an excellent tenderizer in marinades.

“Cider will make any meat tender,” said Koziski. “It’s a great tenderizer for venison, as it really breaks down the gaminess of it.”

Nancy Steinhauer, Koziski’s daughter and owner of the mill, cooks ribs directly in cider, a recipe from her sister Julie Black.

“They just cook in the cider, which breaks them down nicely and tenderizes them,” Steinhauer said.

She also cooks steel-cut oatmeal in a slow-cooker with apple cider. “I like that you can make it ahead, love the apple flavor, and it’s easy,” she said.

You can also boil cider down to intensify the flavor and thicken. Brush the sweet glaze on pork loin or tenderloin, poultry and vegetables, or serve it as a syrup.

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  • 12

Ingredients

  • 2 teaspoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup 1 percent low-fat milk
  • 1 cup fresh 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) reduced-fat baby Swiss cheese
  • 3 pounds Yukon Gold potatoes, peeled and thinly sliced

Preparation

Step 1

Preheat the oven to 425 F. In a medium saucepan, melt the butter. Sprinkle in the flour. Gradually whisk in the milk until blended. Stir in the cider, chicken broth, salt, pepper and nutmeg; bring to a boil over medium heat, stirring constantly. Remove from the heat.

Combine the cheeses in a small bowl. Arrange half of the potato slices in a shallow casserole dish or 11-by-7-inch dish and sprinkle with 1/2 cup of the cheese mixture. Arrange remaining potato slices on top. Pour the cider mixture over the potatoes and bake for 25 minutes.

Remove from the oven and press the potatoes with a spatula. Sprinkle with the remaining 1/2 cup cheese mixture and bake an additional 20 minutes or until potatoes are tender. Remove from the oven and let stand 15 minutes before serving. Cut into individual stacks or use a biscuit cutter to cut into circles.

Nutrition Information:
Per serving
168 calories
3 g fat (2 g saturated),
6 g protein
30 g carbohydrates
11 mg cholesterol
2 g fiber
202 mg sodium

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