Healthy Green Chili & Potato Gratin

Ingredients

• 1 lb yukon gold potato, unpeeled, washed, sliced very thinly
• 1 cup green chilies, 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
• 1/4 cup parmesan cheese, freshly grated

Directions

1. 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. 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. 3

   Mix together the panko crumbs and cheese.

4. 4

   Top the potato gratin(s) with a sprinkle of the panko/cheese mixture. Cover with foil.

5. 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. 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.