Healthy Green Chili & Potato Gratin

Submitted by Melanie B.

"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."

 

• Ready In: 1hr 45mins
• Ingredients: 13
• Serves: 6

ingredients

• 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

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.

Reviews

[Lucky in Bayview]

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.

 

[Maito]

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.