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Roasted Poblano and Potato Gratin

Prep time 6 mins
Cook time 51 mins
Other time 15 mins
Yield 7 servings (serving size: 3/4 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. Reduce oven temperature to 425°.

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

  5. 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.

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

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

Oxmoor House Healthy Eating Collection