Healthy Green Chili Potato Gratin
Transform your classic comfort food with this *Healthy Green Chili Potato Gratin*, a lighter twist on the indulgent favorite. This guilt-free side dish layers tender, thinly-sliced Russet potatoes with a creamy, tangy sauce made from Greek yogurt, low-fat milk, and a kick of diced green chilies. Infused with aromatic garlic and onion powder and topped with a touch of Parmesan cheese, this gratin is baked to golden perfection with a bubbling, crispy finish that's hard to resist. With only 1 teaspoon of olive oil and no heavy cream, it’s perfect for those seeking a health-conscious yet flavor-packed dish. It’s easy to prepare and makes a delicious addition to a holiday table, cozy family dinner, or potluck. Garnish with fresh parsley for a pop of color and freshness, and get ready to impress your guests with this healthier take on an irresistible classic! Keywords: healthy potato gratin, green chili gratin, low-fat side dish, healthier comfort food, creamy potato bake.
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs) Russet potatoes
- 1 cup Greek yogurt
- 1 cup Low-fat milk
- 4 tablespoons Green chilies (canned, diced)
- 1 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with olive oil to prevent sticking.
Peel and thinly slice the Russet potatoes into 1/8-inch slices using a sharp knife or mandoline slicer. Set them aside in a bowl of cold water to prevent browning.
In a mixing bowl, whisk together Greek yogurt, low-fat milk, garlic powder, onion powder, salt, and black pepper until smooth. Stir in the diced green chilies.
Drain and pat dry the potato slices with a clean kitchen towel. Begin layering the potato slices in the prepared baking dish, slightly overlapping each slice.
After completing the first layer of potatoes, spread a thin layer of the yogurt-chili mixture over the top and sprinkle lightly with grated Parmesan cheese.
Continue layering potatoes, yogurt-chili mixture, and Parmesan cheese until all ingredients are used, finishing with a layer of the yogurt-chili mixture and a generous sprinkle of Parmesan on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, allowing the top to become golden and bubbly.
Let the gratin rest for 5 minutes before garnishing with chopped fresh parsley (if using). Slice and serve warm as a side dish.
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4542 mg | 197% | |
| Total Carbohydrate | 627.3 g | 228% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 50.9 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1797 mg | 138% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 15632 mg | 333% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
