Healthy Green Chili & Potato Gratin Recipe

Name: Healthy Green Chili & Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Healthy Green Chili & Potato Gratin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Healthy Green Chili & Potato Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions