Potato Gratin with Red Pepper Lattice recipe

9 servings

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

3/4 teaspoon salt

2 cloves garlic, minced

cooking spray

3 1/3 cups skim milk

1/2 teaspoon black pepper

2 large eggs, lightly beaten

3/4 cup grated Asiago cheese

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.