Potato Gratin with Red Pepper Lattice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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 |
Directions:
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.
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