Healthy Green Chili Potato Gratin Recipes

POTATO GREEN CHILE GRATIN

Steps:

• 1. Preheat oven to 375. Set a rack in lower middle level.To roast chiles, put them on rack of broiler pan about 2 inches form heat. Roast,turning often with tongs, til skins are blackened, 5 to 8 minutes. Put chiles in bowl and cover with a plate. Let steam for about 15 minutes. Peel off skins with fingers or rub them off with paper towels. Don't try to rinse skins off or you'll lose a lot of flavor down the drain. Remove and discard the stems and seeds
• 2. Discard chile seeds and ribs if you'd like less heat and finely chop the chilies. Set aside
• 3. In medium pan, bring cream with garlic just to a simmer, then remove from heat. Set aside to steep. Peel potatoes and cut crosswise into 1/8 inch thick slices using a mandolin or sharp knife. Arrange 1/4 of the potatoes evenly in the bottom of a well buttered 2 quart shallow baking dish, overlapping them slightly, and sprinkle with salt and 1/4 of the chiles. Make 3 more layers in the same manner. Remove garlic from the cream and pour cream over potatoes.
• 4. Cover dish with foil and bake for 45 minutes. Remove foil and bake til gratin is golden brown and top is bubbly. about 30 minutes more. Let cool slightly before serving. Serves 6

POTATO-GREEN CHILE GRATIN

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

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.