Healthy Green Chili & Potato Gratin

"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."
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Ready In:
1hr 45mins




  • 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

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  1. 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.
  2. 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.


<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&nbsp;proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, &amp; Pesto Sandwich. &nbsp;I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>
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