Artichoke, Leek, and Potato Casserole

Prep Time:
25 mins
Total Time:
1 hrs 10 mins

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


  • 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

  • ½ 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. 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.

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