Title: Potato Gratin with Red Pepper Lattice
Categories: Side Lowfat
Yield: 9 Servings

3	md	Red bell peppers
1	md	Onion -- peeled, cut in
		Half
3	lb	Yukon gold or red potato --
		In 1/4" slices
1	tb	Fresh rosemary -- chopped
3/4	ts	Salt
2		Cloves garlic -- minced
		Cooking spray
3 1/3	c	Skim milk
1/2	ts	Black pepper
2	lg	Eggs -- lightly beaten
3/4	c	Parmesan cheese -- grated
1.	Preh	eat 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 400F.

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 13x9-inch baking dish coated with cooking spray. Combine milk, black pepper and eggs; stir well. Pour milk mixture over potato mixutre. Sprinkle with cheese. Cover and bake at 400F for 1 hour and 15 minutes. Uncover and arrange pepper strips on top in a lattice pattern. Bake an additional 30 minutes.

Recipe By : Cooking Light, 7/97

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