ARTICHOKE, LEEK, AND POTATO CASSEROLE
Neufchatel cheese has a third less fat than cream cheese but doesn't skimp on tangy flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon 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; smooth top. Layer with remaining potatoes, brush with 2 teaspoons 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 : Calories 285 g, Fat 13 g, Fiber 6 g, Protein 10 g, SaturatedFat 6 g
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Mx Fahim
[email protected]I would not recommend this recipe.
Prienc Hammad
[email protected]This recipe was a fail. The casserole was dry and tasteless.
Sardar Maaz
[email protected]This casserole was a bit bland. I added some extra salt and pepper and it was much better.
Unogwu Regina
[email protected]I wasn't sure about this recipe, but I'm glad I tried it. It was delicious!
kayzee perkins
[email protected]This casserole was easy to make and very tasty. I'll definitely be making it again.
Happy Peculiar
[email protected]This was a great recipe! I used a rotisserie chicken instead of the cooked chicken breasts and it turned out perfectly.
mr mahin
[email protected]I made this casserole for a potluck and it was a huge hit! Everyone loved it. I'll definitely be making it again.
Kaison
[email protected]This casserole was a bit too heavy for my taste. I think I'll try it again with a lighter cheese, or maybe even no cheese at all.
Barry Jones
[email protected]I'm a vegetarian and I'm always looking for new recipes. This casserole was a great find! It's packed with vegetables and it's really flavorful.
Edson Duque
[email protected]This recipe was easy to follow and the casserole turned out great. I used a combination of russet and Yukon Gold potatoes, and I think the different textures added to the dish.
Latoya Klotz
[email protected]I'm not a fan of artichokes, but I loved this casserole! The leeks and potatoes were cooked perfectly, and the breadcrumb topping was the perfect finishing touch.
Shyne Blood
[email protected]This casserole was a bit bland for my taste. I added some extra garlic and pepper, and it was much better. I also think it would be good with some shredded cheese on top.
Slick Stiwart
[email protected]I used fresh artichokes from my garden in this recipe, and they were delicious. The casserole was easy to make and turned out beautifully. I served it with a side salad and crusty bread.
Mee James
[email protected]This artichoke leek and potato casserole was a hit with my family! The flavors blended perfectly, and the texture was creamy and satisfying. I especially loved the crispy breadcrumb topping. Will definitely be making this again!