ARTICHOKE, LEEK, AND POTATO CASSEROLE

Artichoke, Leek, and Potato Casserole image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 285 g, Fat 13 g, Fiber 6 g, Protein 10 g, SaturatedFat 6 g