Healthy Green Chili & Potato Gratin
- Ready In:
- 1hr 45mins
- 1 lb yukon gold potato, unpeeled, washed, sliced very thinly
- 1 cup green chili, 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 breadcrumbs
- 1⁄4 cup parmesan cheese, freshly grated
- 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.
- 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.
- Mix together the panko crumbs and cheese.
- Top the potato gratin(s) with a sprinkle of the panko/cheese mixture. Cover with foil.
- 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.
- 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.
Questions & Replies
Got a question? Share it with the community!
Potatoes gratin always sound better than they taste, to me. This is the best recipe I've tried. I chose the recipe because it called for green chilis and was expecting to them to be more pronounced, but I couldn't taste them at all but loved the flavors from all the other seasoning. I used evaporated milk and southwest seasoning since I was out of cumin, those changes worked for me. The only thing I would do different next time would be to cook the onion slices before mixing them in. I would do this for any gratin recipe. I prefer the taste of browned onions. Other than that, I wouldn't change a thing. Thanks for the keeper recipe.
We loved the flavor the chillies gave this and the healthiness aspect, since we regularly sub low and nonfat products with great results. I halved this except for the potatoes for the two of us for our entree, using a quarter teaspoon of salt and a bit more parmesan. It was quite spicy and a very tasty dish.
RECIPE SUBMITTED BY
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p> <p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>