Indulge your dinner guests with scalloped potato stacks

A mainstay on most holiday tables, potatoes play a huge role on Thanksgiving.

While mashed potatoes are often the traditional choice, I'd like to suggest something different: scalloped potato stacks.

These scalloped stacks are perfect for smaller gatherings or one where you want to impress with individual servings. Here's the thing about scalloped potatoes: They can be the ultimate indulgence. The dish has layers of thinly sliced potatoes that cook in a bath of cream and cheese.

You can serve these scalloped potatoes straight from the dish. But for an impressive presentation, let them firm up some and cut into individual servings.

Cider Scalloped Potatoes

1 tablespoon butter

2 tablespoons all-purpose flour

1 cup milk

1 cup fresh apple cider

1/2 cup chicken broth

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

1/2 cup shredded smoked gouda cheese

1/2 cup shredded Swiss cheese

3 pounds Yukon Gold potatoes, peeled and thinly sliced

Heat oven to 425 degrees.

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.

Makes about 12 servings.

Recipe adapted from Cooking Light

Food on 11/25/2015

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