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Name: Artichoke, Leek, and Potato Casserole
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: not set
Ingredients: 1 tbsp olive oil plus a drizzle to top the dish; 2 large leeks rinsed and sliced in thin half moon shapes; 3 stalks celery thinly sliced; 1 14 oz can artichokes roughly chopped; 1/2 cup broth; 8 ounces neufchatel cheese or reduced fat cream cheese or a use a mix of nonfat greek yogurt and cream cheese for a healthier variation; 2 tbsp fresh lemon juice; 2 medium russet potatoes very thinly sliced; salt and pepper

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INGREDIENTS

1 tbsp olive oil ; plus a drizzle to top the dish
2 large leeks ; rinsed and sliced in thin half moon shapes
3 stalks celery ; thinly sliced
1 14 oz can artichokes ; roughly chopped
1/2 cup broth
8 ounces neufchatel cheese or reduced fat cream cheese ; or a use a mix of nonfat greek yogurt and cream cheese for a healthier variation
2 tbsp fresh lemon juice
2 medium russet potatoes ; very thinly sliced
salt and pepper

Servings

INSTRUCTIONS

Preheat oven to 425 degrees. Add oil to a large pan or skillet and heat to medium high.

Add the sliced leeks and celery, cooking for about 8 minutes, until a little browned. Add the artichoke pieces, broth, and cheese. Stir well until combined. Remove from heat and drizzle on the lemon juice.

Oil the inside of a large casserole or baking dish.

Place half of the potato slices on the bottom of the pan in a single layer, allowing some overlap. Season with salt and pepper and then add the artichoke and leek mixture over the potatoes. Arrange the remaining potatoe slices on the top in a partially overlapping single layer.

Season the top of the potatoes with salt and pepper and brush or drizzle with a small amount of olive oil.

Bake 40-45 minues, until bubbly and golden brown. Let rest about 10 minutes before serving.

NOTES

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Artichoke, Leek, and Potato Casserole

1  tbsp olive oil plus a drizzle to top the dish
2 large leeks rinsed and sliced in thin half moon shapes
3 stalks celery thinly sliced
1 14 oz can artichokes roughly chopped
1/2 cup broth 
8  ounces neufchatel cheese or reduced fat cream cheese or a use a mix of nonfat greek yogurt and cream cheese for a healthier variation
2 tbsp fresh lemon juice 
2 medium russet potatoes very thinly sliced
  salt and pepper

Preheat oven to 425 degrees. Add oil to a large pan or skillet and heat to medium high.

Oil the inside of a large casserole or baking dish.

Season the top of the potatoes with salt and pepper and brush or drizzle with a small amount of olive oil.

Bake 40-45 minues, until bubbly and golden brown. Let rest about 10 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (187g)
Recipe Makes: 6 Servings

Calories: 85
Calories from Fat: 7 (8%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 114.3mg		4 %
Potassium 412.1mg		11 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 16.5g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 85

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