Artichoke Leek and Potato Casserole

adapted from goodlifeeatscom

Cuisine: English

Main Ingredient: Potatoartichokeleek

Category: Casserole

Difficulty: 1/10

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Artichoke Leek and Potato Casserole

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1 tablespoonolive oil; plus a drizzle to top the dish
2 largeleeks; rinsed and sliced in thin half moon shapes
3 stalkscelery; thinly sliced
1 14 oz canartichokes; roughly chopped
1/2 cupbroth
8 ouncesneufchatel cheese or reduced fat cream cheese; or a use a mix of nonfat greek yogurt and cream cheese for a healthier variation
2 tablespoonfresh lemon juice
2 mediumrusset potatoes; very thinly sliced
salt and pepper


1Preheat oven to 425 degrees. Add oil to a large pan or skillet and heat to medium high.
2 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.
3 Oil the inside of a large casserole or baking dish.
4 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.
5 Season the top of the potatoes with salt and pepper and brush or drizzle with a small amount of olive oil.
6 Bake 40-45 minues, until bubbly and golden brown. Let rest about 10 minutes before serving.
  • Artichoke Leek and Potato Casserole

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