Artichoke, Leek, and Potato Casserole

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Artichoke, Leek, and Potato Casserole

Ingredients
1 tbsp olive oil
2 tsp olive oil
3 celery stalks, thinly sliced
18 oz frozen artichoke hearts, thawed, squeezed, and coarsely chopped
1/2 cup chicken broth
8 oz Neufchatel cheese, room temperature
2 tbsp lemon juice
course salt and ground pepper
2 medium russet potatoes, very thinly sliced

Instructions:

Preheat oven to 425°.

In a large skillet, heat 1 tbsp oil over medium-high. Add leeks and celery; cook until softened, 8 minutes. Add artichokes, broth, and cheese and stir to combine. Remove skillet from heat, add lemon juice, and season with salt and pepper.

Brush a 1 1/2-quart baking dish with oil. Arrange half the potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture and smooth top . Layer with remaining potatoes, brush with 2 tsp oil, and season with salt and pepper.

Bake until sauce is bubbling and potatoes are golden and tender, 35 to 40 minutes. Let cool 10 minutes before serving.

Nutrition Facts

Serving Size:6

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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