Healthy Green Chili & Potato Gratin

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 lb yukon gold potato, unpeeled, washed, sliced very thinly
• 1 cup green chili, roasted, peeled, seeded, and diced
• 1 cup 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

Recipe

• 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.