Artichoke, Leek and Potato Casserole

Guest Posts, Holiday Recipes, Side Dish, Thanksgiving Recipes | 29 comments

The following post, photos, and recipe for Artichoke, Leek and Potato Casserole is a guest post from Julie of The Little Kitchen. Welcome, Julie!

I was so honored when Katie asked me to guest post. I love her site; I adore her recipes and photography.

This recipe for Artichoke, Leek and Potato Casserole appeared in the October 2011 Everyday Food magazine. When I first saw this recipe, I thought the potato was the star but in actuality, the artichokes and leeks were.

artichoke leek and potato casserole

I have never cooked with Neufchatel cheese before (which is a lower fat cream cheese) so I was really excited to try it. This won’t be the last time I cook with it, it added a nice flavor to the casserole and didn’t taste at all like it was lower in fat.

I love, love leeks especially in potato leek soup. The best way to clean leeks is to rinse them as thoroughly as possible on the outside and peel any outer layers that are wilting like you would a green onion.

how to clean leeks

Fill a bowl with cold water and slice the leeks as directed. Add them to the bowl as you’re slicing the leeks (rub any dirt off of the leeks as needed) and allow them to sit for a few minutes.

Allowing the leeks to sit floating in the bowl will allow the dirt to settle at the bottom of the bowl. Carefully remove the leeks and shake off excess water.

Is it okay to admit that I cleaned this plate as soon I shot the last picture? I love the tanginess of the Neufchatel cheese along with the lemon juice. If you like a little less tartness, use less lemon juice.

artichoke leek and potato casserole

This is a great little side dish for steak or grilled chicken or even as a vegetarian main dish for Meatless Monday, pair it with a salad or soup. {If you want to make it vegetarian, try making it with vegetable broth.}

I’m adding this casserole to our Thanksgiving menu this year, I can’t wait to have the rest of the family try this! You can’t have too many potato dishes at Thanksgiving.

What is your favorite potato dish for Thanksgiving?

Artichoke, Leek and Potato Casserole

Yield: serves 6

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 65 minutes

A wonderful twist on a potato casserole where the artichokes and leeks are the star

Print Save Recipe


1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for baking dish
2 leeks (white & light-green parts only), sliced into thin half-moons and rinsed well
3 celery stalks, thinly sliced
14 ounce can of artichokes, drained and coarsely chopped
1/2 cup low-sodium chicken broth
1 bar (8 oz.) Neufchatel cheese, room temperature
2 tablespoon fresh lemon juice
salt & pepper
2 medium (or 1 large) russet potatoes, very thinly sliced


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

Add leeks and celery. Cook for 8 minutes, until softened and a little browned. Add artichokes, chicken broth and cheese. Stir thoroughly until combined. Take skillet off heat and add the lemon juice.

Rub oil on the inside of a 1 or 1 1/2 quart gratin or baking dish with a paper towel.

Place half of the potato slices, allowing a little overlap, arrange in a single layer. Season with salt and pepper and add all of the artichoke-leek mixture on top of the potatoes. Arrange the rest of the potato slices on top in the same manner as the bottom layer.

Season the top potato layer with salt and pepper and brush with the remaining 2 teaspoons of oil.

Bake for 40-45 minutes, until the sauce is bubbling and the potatoes are tender and golden brown. Allow the casserole to rest for 10 minutes before serving.

From Everyday Food magazine, October 2011

About the Author:

julie deilyJulie Deily, software engineer, blogs at The Little Kitchen where she shares her cooking and baking adventures. She’s the daughter of Vietnamese immigrants and resides in Florida.

Julie learned in college while she was living on her own that she shared her Mom’s love of feeding people. She also loves to volunteer and organize events.

Julie is a social media addict and you can follow her on Twitter, Facebook and Whatever Julie.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Amber | Bluebonnets & Brownies - November 03, 2011 @ 9:16 am

    When it comes to Thanksgiving I’m a bit of a traditionalist – I love my mashed potatoes with turkey gravy. But I’d definitely make room on the plate for this beautiful casserole. I love Neufchatel too. Did you know it’s named for the region in France where it was created?

    Also, if you want a quick start to this casserole, Trader Joe’s sells already sliced and cleaned leeks in their freezer section. Changed my life.


    • JulieD replied: — November 3rd, 2011 @ 10:00 AM

      Hi Amber,

      I didn’t know that! I love mashed potatoes too but I have another potato casserole that I make every year and now it’s going to be two since I’m adding this one in. :) I wish I had a Trader Joe’s near me!!!

  • 2
    Bev Weidner - November 03, 2011 @ 9:35 am


    see you in a month, lady!


  • 3
    Aimee @ Simple Bites - November 03, 2011 @ 10:01 am

    This is right up my alley, Julie! (I even have that same adorable yellow dish). Love the addition of the artichokes; it makes it that much more special for the holidays.


  • 4
    Erin - November 03, 2011 @ 10:39 am

    This looks perfect for Thanksgiving. I’m always shaking tradition on holidays and this is great for that! I think I may try this with sweet potatoes as well!

    Thanks for a delicious recipe, Julie!


  • 5
    Bunkycooks - November 03, 2011 @ 11:14 am

    This would be perfect for a holiday dinner! I love the leeks and artichokes in the dish. It is a nice combination with the potatoes and cheese. I usually make a sweet potato casserole of some type for Thanksgiving, but this would be a nice addition.


  • 6
    Kiran @ - November 03, 2011 @ 11:34 am

    That looks so delish Julie! I love the addition of artichokes – so fancy for the holidays :)


  • 7
    Beeb Ashcroft - November 03, 2011 @ 11:45 am

    I loooooove artichokes. Om nom nom!! I want this for breakfast now! ;)


  • 8
    Christa @ Little BGCG - November 03, 2011 @ 11:52 am

    Would you be mad if I said I don’t think I’ve ever had a leek before? I think I’m going to have to de-virginize myself with this recipe!


  • 9
    Cookin' Canuck - November 03, 2011 @ 11:53 am

    This sounds like a wonderful side dish but, quite honestly, I would be just as happy to eat a plateful straight.


    • Casey@Good. Food. Stories. replied: — November 3rd, 2011 @ 5:47 PM

      I’m with you on that one. Side dishes have a way of becoming my entire dinner… especially when leeks and cheese are involved.

  • 10
    Jamie | My Baking Addiction - November 03, 2011 @ 3:37 pm

    What a beautiful Thanksgiving side dish! I’m really into leeks lately – so I am pretty sure I’ll be making this before Thanksgiving! Great post, Julie.


  • 11
    Tracy - November 03, 2011 @ 4:22 pm

    Beautiful casserole! I love making Julia Child’s gratin with sausage myself. I love leeks though so this is definitely something I’ll have to try!


  • 12
    Gwen @SimplyHealthyFamily - November 03, 2011 @ 6:54 pm

    Can you believe I’ve never been a big potato fan? Sweet potatoes yes, but the rest, ehh. I do like fingerlings roasted w other veggies and herbs which I’ve made for Easter and Thanksgiving. I really love the list of ingredients in this recipe and will most def be making it soon.


  • 13
    Jeanette - November 03, 2011 @ 7:58 pm

    I love leeks too – never tried artichokes with potatoes but it sounds like a nice combination, breaks up the starchiness of the potatoes I bet.


  • 14
    Maia James - November 04, 2011 @ 8:12 am

    Yum! I’ve been trying to find a good use for leeks-thanks for the great idea!


  • 15
    Winnie - November 04, 2011 @ 8:40 am

    Looks terrific Julie!


  • 16
    Lisa McB - November 04, 2011 @ 2:28 pm

    Three of my absolute favorite ingredients in a nice warm dish–HEAVEN!


  • 17
    Sylvie @ Gourmande in the Kitchen - November 04, 2011 @ 5:32 pm

    Some of my favorite ingredients! I can’t wait to try this.


  • 18
    sara - November 08, 2011 @ 9:52 am

    This looks fantastic! I am totally all about the mashed potatoes on Thanksgiving (I’m super traditional that way!) but I would totally love to make this on another day!! :)


  • 19
    Amy - November 08, 2011 @ 7:56 pm

    Looks delicious! Do you think I could assemble it a day ahead? Could I even cook it a day ahead and reheat/recrisp it the next day?


  • 20
    Heather - November 13, 2011 @ 4:44 am

    This looks amazing! I don’t think I am going to wait for Thanksgiving to try it either. I just received a bunch of potatoes and leeks in my winter CSA basket, and would love a new potato dish to try!


  • 21
    Allison - November 13, 2011 @ 7:04 am

    Yum! This sounds fantastic! And where do I get one of those cute yellow casserole dishes, too? :)


  • 22
    Rachel @ Bakerita - November 15, 2011 @ 3:58 pm

    These look fantastic!!
    Wonderful pictures and such a good flavor combo. I love artichokes and potato leek soup is my favorite, so I don’t know how this could go wrong!
    Can’t wait to try making this.


  • 23
    Natalie - November 15, 2011 @ 5:45 pm

    I love that this casserole has leeks and artichokes, my fave.


  • 24
    Meagan - November 15, 2011 @ 9:21 pm

    What would be a good replacement for the Neufchatel cheese? I am not able to find that here.


    • Tina replied: — January 1st, 2012 @ 6:18 PM

      I would use a basic brick of cream cheese, or even a light cream cheese.

  • 25
    Stephanie - May 11, 2012 @ 4:50 pm

    This was a phenomenal recipe! I subbed camembert for the neufchatel and subbed white wine for the chicken broth and it was soooo good. With a nice side of a light white fish–absolutely AMAZING.


  • 26
    Keith - October 12, 2012 @ 9:26 pm

    Lemon is too much in this recipe…would be a lot better without it!


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