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.
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.
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.
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
A wonderful twist on a potato casserole where the artichokes and leeks are the stars. 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.
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
- 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
Instructions
- 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.
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Nutrition Information
Yield 6 Serving Size 1Amount 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.
About the Author:
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.
Keith
Friday 12th of October 2012
Lemon is too much in this recipe...would be a lot better without it!
Stephanie
Friday 11th of May 2012
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.
Meagan
Tuesday 15th of November 2011
What would be a good replacement for the Neufchatel cheese? I am not able to find that here.
Tina
Sunday 1st of January 2012
I would use a basic brick of cream cheese, or even a light cream cheese.
Natalie
Tuesday 15th of November 2011
I love that this casserole has leeks and artichokes, my fave.
Rachel @ Bakerita
Tuesday 15th of November 2011
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.