Roast peppers until black, put in a plastic bag until cool. Remove skin, cut
into ¼ inch strips.
Keep colors separate.
Preheat oven to 400.
Rub inside of a casserole with a clove of garlic.
Slice other garlic and toss with potatoes and 1/3 of the peppers.
Put in casserole.
Beat milk, eggs, salt, pepper, and goat cheese.
Stir in any liquid from the peppers. Pour over potatoes.
Bake 1 hour, breaking it up every 15-20 minutes.
After 1 hour, place remaining peppers over the top.
Bake another 30 minutes until the top is brown and the potatoes are tender.