Healthy Green Chili & Potato Gratin

Melanie B.'s Note:

Unless you are a carb-hater, potatoes are pretty healthy...low in calories, some fiber. This recipe mimics a very rich and creamy Potato Gratin but uses low fat ingredients and my FAVORITE ingredient of all time - Green Chilis - one of the many bags that I roasted and froze during the last NM Chili season.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 1 lb yukon gold potato, unpeeled, washed, sliced very thinly
• 1 cup green chilies, roasted, peeled, seeded, and diced
• 1 cup white onion, thinly sliced
• 2 garlic cloves, finely minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon fresh thyme leave
• 2 tablespoons all-purpose flour
• 1 1/2 cups skim milk
• 1 (4 ounce) container fat free cream cheese, plain and softened
• 1/2 teaspoon cumin
• 1/4 cup panko
• 1/4 cup parmesan cheese, freshly grated

Directions:

1. In a large bowl toss together the potatoes, onions, green chilis, garlic, salt, pepper, thyme, flour, and cumin. Add pieces of the cream cheese, and stir until well incorporated.
2. Fill a casserole dish (coated with non-stick spray) or several small ones with the potato mixture. Pour the milk over the mixture to evenly cover the potatoes.
3. Mix together the panko crumbs and cheese.
4. Top the potato gratin(s) with a sprinkle of the panko/cheese mixture. Cover with foil.
5. Bake in a 375 degree oven for 1 hour. Uncover and bake for another 30 minutes, until gratin is bubbling and top is golden brown.
6. I made these last week in small tins and made great left-overs to take camping. I replaced the green chilis for broccoli however in my son's portion.