Roasted Poblano and Potato Gratin

Ingredients

• 4 large baking potatoes peeled
• 0.3 teaspoon pepper black divided freshly ground
• 2 tablespoons butter divided melted
• 1  garlic clove halved
• 1.8 cups milk 1% low-fat
• 1 large poblano pepper 
• 0.5 teaspoon salt divided
• 4 ounces sharp cheddar cheese shredded divided reduced-fat

Equipment

• baking sheet
• oven
• aluminum foil
• broiler
• ziploc bags
• microwave

Directions

1. Preheat broiler.
2. Place pepper on a foil-lined baking sheet; broil 6 to 8 minutes or until blackened, turning occasionally.
3. 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.
4. Reduce oven temperature to 42
5. Rub sides and bottom of a 2 1/2-quart gratin dish with garlic; discard garlic. Coat sides of dish with cooking spray.
6. 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.
7. Drizzle 1 tablespoon butter over potato mixture and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
8. Sprinkle with 1/2 cup cheese.
9. Layer remaining potato slices on top of cheese, and top with 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
10. Sprinkle with 1/2 cup cheese.
11. Place milk in a 4-cup glass measure. Microwave at HIGH 2 minutes or until gently boiling.
12. Pour milk over potato mixture.
13. Bake at 425 for 45 minutes or until mixture is bubbly and potatoes are tender.