Ingredients:

• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• 1 cup milk, warmed
• 1 cup apple cider
• ½ cup chicken broth
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1/8 tsp ground nutmeg
• ½ cup shredded smoked Gouda cheese
• ½ cup shredded Jarlsberg cheese
• 2 pounds Yukon gold or yellow Finnish potatoes, peeled and thinly sliced

Directions:

Preheat oven to 425°. Melt the butter in a medium saucepan. Whisk in the flour to create a roux, which will thicken the sauce. Gradually add the milk, stirring with a whisk until blended. Whisk in cider, broth, salt, pepper, and nutmeg; stirring constantly until the sauce coats the back of a spoon. Remove from heat. Combine cheeses in a small bowl. Arrange half of the potato slices in a shallow 3-quart casserole, and sprinkle with ½ 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 down with a spatula. Sprinkle with remaining ½ cup of cheese mixture, and bake an additional 20 minutes or until potatoes are tender. Let stand 10 minutes.