Potato Gratin with Red Pepper Lattice

By: Cooking Light magazine

"Sliced red peppers form a colorful design over a cheesy casserole with naturally buttery Yukon gold potatoes."

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Original Recipe Yield 9 servings

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 400 degrees.
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 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 degrees for 1 hour and 15 minutes. Uncover and arrange pepper strips on top in a lattice pattern. Bake an additional 30 minutes.

CALORIES 220 (17% from fat); FAT 4.2g (sat 2.1g, mono 1.2g, poly 0.4g); PROTEIN 11.5g; CARB 35.2g; FIBER 3.2g; CHOL 57mg; IRON 1.9mg; SODIUM 419mg; CALC 250mg