- 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
- 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
How to Make It
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.