Healthy Green Chili Potato Gratin Recipes

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POTATO-GREEN CHILE GRATIN



Potato-Green Chile Gratin image

Provided by Deborah Madison

Categories     Milk/Cream     Potato     Side     Bake     Casserole/Gratin     Hot Pepper     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

6 fresh green Anaheim or poblano chiles (3/4 pound)
2 cups heavy cream or half-and-half
1 large garlic clove
2 1/2 pounds russet (baking) potatoes (about 5)
Special Equipment
a mandoline or other manual slicer

Steps:

  • Preheat oven to 375°F.
  • Lay chiles on their sides on rack of a gas burner and turn flame on high. (Or put chiles on rack of broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer chiles to a bowl and let stand, covered, 15 minutes.
  • Rub skins off chiles with paper towels and discard stems and seeds (if desired, devein to further reduce heat).
  • Bring cream with garlic just to a simmer and remove from heat. Peel potatoes and cut crosswise into 3/4-inch-thick slices using mandoline.
  • Arrange one fourth of potatoes evenly in bottom of a well-buttered 2-quart shallow baking dish, overlapping them slightly, and sprinkle with salt to taste and one fourth of chiles. Make 3 more layers in same manner. Remove garlic from cream and pour cream over potatoes. Cover dish with foil and bake in lower third of oven 45 minutes. Remove foil and bake until gratin is golden brown on top and bubbling, about 30 minutes more. Cool slightly before serving.

HEALTHY GREEN CHILI & POTATO GRATIN



Healthy Green Chili & Potato Gratin image

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.

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

AU GRATIN POTATOES WITH GREEN CHILES



Au Gratin Potatoes with Green Chiles image

These cheesy potatoes would be quite popular at holiday meals or potlucks. I like to serve it with my holiday ham.-Cathy Rau, Newport, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 18

8 medium Yukon Gold potatoes (about 4 pounds), peeled and cut into 1/4-inch slices
1 small onion, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
3/4 cup 2% milk
3/4 cup half-and-half cream
2 cans (4 ounces each) chopped green chilies
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
1/2 cup plus 2 tablespoons shredded Parmesan cheese divided
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
3 to 4 drops hot pepper sauce
Dash ground nutmeg

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook for 2-3 minutes. Drain and pat dry; set aside., In a large saucepan, saute onion in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the broth, milk and cream. Bring to a boil; cook and stir for 2-3 minutes or until thickened. , Stir in the chilies, cheddar cheese, Swiss cheese, 1/2 cup Parmesan cheese, mustard, garlic powder, pepper sauce and nutmeg until cheese is melted. , In a greased 13x9-in. baking dish, arrange half of the potatoes and cheese sauce. Repeat (dish will be full)., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 242 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.

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