Potato Gratin with Red Pepper Lattice

By Lv2Cook

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 rosemary
• 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

Details

Servings 1

Preparation

Step 1

Preheat broiler.

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.

Preheat oven to 400º.

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.

Arrange potato mixture in a 13 × 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 400º for 1 hour and 15 minutes. Uncover and arrange pepper strips on top in a lattice pattern. Bake an additional 30 minutes.

Serving Size: 1 cup