Roasted Poblano and Potato Gratin |
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Prep Time: 6 Minutes Cook Time: 51 Minutes |
Ready In: 57 Minutes Servings: 7 |
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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 |
Directions:
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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