- 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.