Food & Cooking Recipes Main Dish Recipes Casserole Recipes Artichoke, Leek, and Potato Casserole 4.0 (14) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 10 mins Servings: 6 Neufchatel cheese has a third less fat than cream cheese but doesn't skimp on tangy flavor. Ingredients 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 Directions 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. Rate it Print