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Potato Gratin with Red Pepper Lattice

Yield 9 servings (serving size: 1 cup)

Ingredients

  • 3 medium red bell peppers
  • 1 medium onion, peeled and cut in half
  • 3 pounds Yukon gold or red potato, cut into 1/4-inch slices
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
  • 3/4 teaspoon salt
  • 2 garlic cloves, minced
  • Cooking spray
  • 3 1/3 cups skim milk
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 3/4 cup (3 ounces) grated Asiago or Parmesan cheese

Nutrition Information

  • calories 220
  • caloriesfromfat 17 %
  • fat 4.2 g
  • satfat 2.1 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 11.5 g
  • carbohydrate 35.2 g
  • fiber 3.2 g
  • cholesterol 57 mg
  • iron 1.9 mg
  • sodium 419 mg
  • calcium 250 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Place onion halves, cut sides up, on baking sheet. Broil 15 minutes or until peppers are blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes; peel. Cut onion into slivers, and set aside.

  3. Preheat oven to 400°.

  4. Cut 4 pepper halves into strips; set aside. Chop remaining pepper halves. Combine chopped peppers, onion, potato, rosemary, salt, and garlic in a bowl; toss well.

  5. Arrange potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Combine milk, black pepper, and eggs; stir well. Pour milk mixture over potato mixture. Sprinkle with cheese. Cover and bake at 400° for 1 hour and 15 minutes. Uncover and arrange pepper strips on top in a lattice pattern. Bake an additional 30 minutes.