Roasted Poblano and Potato Gratin

Oxmoor House
7 servings (serving size: 3/4 cup)


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1 large poblano pepper
1 garlic clove, halved
Olive oil-flavored cooking spray
4 large baking potatoes, peeled
2 tablespoons butter, melted and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese, divided
1 3/4 cups 1% low-fat milk


Prep: 6 Minutes
Cook: 51 Minutes
Other: 15 Minutes

Preheat broiler.

Place pepper on a foil-lined baking sheet; broil 6 to 8 minutes or until blackened, turning occasionally. Place pepper in a zip-top plastic bag. Seal and let stand 15 minutes. Peel pepper and cut in half lengthwise. Discard seeds and membranes, and chop pepper.

Reduce oven temperature to 425°.

Rub sides and bottom of a 2 1/2-quart gratin dish with garlic; discard garlic. Coat sides of dish with cooking spray.

Slice potatoes crosswise into 1/8-inch-thick rounds. Arrange half of potato slices in bottom of prepared dish; top with half of chopped poblano. Drizzle 1 tablespoon butter over potato mixture and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with 1/2 cup cheese. Layer remaining potato slices on top of cheese, and top with 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Sprinkle with 1/2 cup cheese.

Place milk in a 4-cup glass measure. Microwave at HIGH 2 minutes or until gently boiling. Pour milk over potato mixture.

Bake at 425° for 45 minutes or until mixture is bubbly and potatoes are tender.

Created date

March 2010

Nutritional Information

Calories 153
Fat 6.7 g
Satfat 4.2 g
Protein 6.7 g
Carbohydrate 16.3 g
Cholesterol 20 mg
Iron 0.5 mg
Sodium 328 mg
Caloriesfromfat 39 %
Fiber 1.6 g
Calcium 175 mg