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Artichoke, Leek and Potato Casserole

Made with just eight ingredients, this Artichoke, Potato and Leek Casserole comes together quickly. Perfect for holidays and family get togethers!

The following post, photos, and recipe is a guest post from Julie of The Little Kitchen. Welcome, Julie!

Overhead view of a artichoke, potato and leek casserole with a serving missing.

Creating This Leek and Potato Casserole Recipe

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.

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.

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.

Ingredients for Artichoke, Potato and Leek Casserole

The name of this recipe gives away the three main ingredients. Here’s what else you’ll need to make this scalloped potato casserole:

  • Olive oil
  • Leeks
  • Celery
  • Canned artichokes
  • Low-sodium chicken broth
  • Neufchatel cheese
  • Lemon juice
  • Russet potatoes
  • Salt and pepper

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Can I Make This Recipe Vegetarian?

If you want to make the leek casserole vegetarian, make it with vegetable broth rather than chicken broth.

Can I Substitute the Neufchatel Cheese?

Yes, in a pinch you can also use a basic brick of cream cheese or even a light cream cheese.

Chopped leeks in a metal bowl with water.

How to Make Artichoke, Potato and Leek Casserole

This easy potato casserole with artichokes and leeks takes a little extra time to prep, but each step is so simple.

  1. Add oil to a large pan or skillet and bring to medium-high.
  2. Add the cleaned leeks (see tips below) and celery. Cook until softened and a little browned.
  3. Add artichokes, chicken broth, and cheese. Stir until combined. Take skillet off heat and add the lemon juice.
  4. Grease a 1 or 1 1/2 quart gratin or baking dish with a paper towel. 
  5. Arranged potato slices in a single layer. Season with salt and pepper and add all of the artichoke-leek mixture on top of the potatoes.
  6. Arrange the rest of the potato slices on top in the same manner.
  7. Season the top potato layer with salt and pepper and brush with the remaining 2 teaspoons of oil.
  8. Bake until the sauce is bubbling and the potatoes are tender and golden brown.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

How to Clean Leeks

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.

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.

A portion of artichoke, potato and leek casserole on a white plate.

What to Serve with Potato and Leek Casserole

This is a great little side dish for steak or grilled chicken. If serving as a vegetarian main dish for Meatless Monday, pair it with a salad or soup. Some mains to serve alongside this potato and leek casserole include:

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.

More Easy Leek Recipes:

These Roasted Cauliflower, Bacon, Leek, Mushroom Twice Baked Potatoes are a riff on the traditional twice baked potato.

If you’re looking for a new side dish recipe to add to your St. Patrick’s Day menu, you should give this Colcannon with Leeks and Kale a try.

Make this Artichoke, Leek, and Potato Frittata for a quick dinner or brunch!

Leek and Bacon Stuffing is a fun spin on the classic Thanksgiving side dish.

Keep this super simple Leek and Potato Soup tucked up your sleeve for busy weeknights!

What is your favorite potato dish for Thanksgiving?

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artichoke leek and potato casserole

Artichoke, Potato and Leek Casserole

Yield: serves 6
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Made with just eight ingredients, this Artichoke, Potato and Leek Casserole comes together quickly. Perfect for holidays and family get togethers!

Ingredients

  • 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
  • 8 oz. Neufchatel cheese, room temperature
  • 2 tablespoon fresh lemon juice
  • salt & pepper
  • 2 medium (or 1 large) russet potatoes, very thinly sliced

Instructions

  1. Preheat oven to 425 degrees F. Add oil to a large pan or skillet and bring to medium-high.
  2. 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.
  3. Rub oil on the inside of a 1 or 1 1/2 quart gratin or baking dish with a paper towel.
  4. 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.
  5. Season the top potato layer with salt and pepper and brush with the remaining 2 teaspoons of oil.
  6. Bake for 40-45 minutes, until the sauce is bubbling and the potatoes are tender and golden brown.
  7. Allow the casserole to rest for 10 minutes before serving.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 141Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 5mgSodium 152mgCarbohydrates 25gFiber 6gSugar 3gProtein 5g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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About the Author:

julie deily

Julie 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.

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