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Artichoke, Leek, and Potato Casserole

Neufchatel has a third less fat than cream cheese but doesn't skimp on tangy flavor.

  • prep: 25 mins
    total time: 1 hour 10 mins
  • servings: 6


  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for baking dish
  • 2 leeks (white and light-green parts only), sliced into thin half-moons and rinsed well
  • 3 celery stalks, thinly sliced
  • 2 packages (9 ounces each) frozen artichoke hearts, thawed, excess water squeezed out, and coarsely chopped
  • 1/2 cup low-sodium chicken broth
  • 1 bar (8 ounces) Neufchatel cheese, room temperature
  • 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper
  • 2 medium russet potatoes, very thinly sliced


  1. Step 1

    Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add leeks and celery; cook until softened, 8 minutes. Add artichokes, broth, and cheese and stir to combine. Remove skillet from heat, add lemon juice, and season with salt and pepper. Brush a 1 1/2-quart baking dish with oil. Arrange half the potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture; smooth top. Layer with remaining potatoes, brush with 2 teaspoons oil, and season with salt and pepper. Bake until sauce is bubbling and potatoes are golden and tender, 35 to 40 minutes. Let cool 10 minutes before serving.

Everyday Food, October 2011

Reviews (2)

  • 7 Nov, 2011

    I thought it was too rich, ended up tossing most of it.

  • 31 Oct, 2011

    I was unsure about this recipe and didn't want a big leftover casserole that didn't work out, so I cut the recipe in half and baked it in two gratin dishes. I also used drained canned artichoke hearts (one 14-ounce can) when I couldn't find frozen ones. Result: fabulous! I would make this again any time. The half-recipe was ample for 2 as a main course, and would be great as a side for 4 servings.