HEALTHY GREEN CHILI & POTATO GRATIN

Healthy Green Chili & Potato Gratin image

Provided by Melanie B.

Categories Potato

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 178.4, Fat 2.1, SaturatedFat 1.1, Cholesterol 6.4, Sodium 1017.4, Carbohydrate 30.8, Fiber 2.5, Sugar 3.5, Protein 9.9