Roasted Poblano and Potato Gratin

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 153
  • Fat: 6.7g
  • Saturated fat: 4.2g
  • Protein: 6.7g
  • Carbohydrate: 16.3g
  • Cholesterol: 20mg
  • Iron: 0.5mg
  • Sodium: 328mg
  • Calories from fat: 39%
  • Fiber: 1.6g
  • Calcium: 175mg

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

Preparation

  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.
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