Reviews (2) Add Rating & Review 14 Ratings 5 star values: 5 4 star values: 6 3 star values: 1 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: 2 stars 11/07/2011 I thought it was too rich, ended up tossing most of it. Martha Stewart Member Rating: 5 stars 10/31/2011 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.
Back to Artichoke, Leek, and Potato Casserole All Reviews for Artichoke, Leek, and Potato Casserole - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Artichoke, Leek, and Potato Casserole Recipe Summary prep: 25 mins total: 1 hr 10 mins Servings: 6
Ingredients Ingredient Checklist 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
Gallery Artichoke, Leek, and Potato Casserole
Recipe Summary prep: 25 mins total: 1 hr 10 mins Servings: 6
Gallery
Artichoke, Leek, and Potato Casserole
Artichoke, Leek, and Potato Casserole
Artichoke, Leek, and Potato Casserole
Recipe Summary prep: 25 mins total: 1 hr 10 mins Servings: 6
Recipe Summary
prep: 25 mins total: 1 hr 10 mins
Servings: 6
prep: 25 mins
total: 1 hr 10 mins
prep:
25 mins
total:
1 hr 10 mins
Servings: 6
6
Ingredients
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 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
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.
Reviews (2)
Add Rating & Review 14 Ratings 5 star values: 5 4 star values: 6 3 star values: 1 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 2 stars 11/07/2011 I thought it was too rich, ended up tossing most of it. Martha Stewart Member Rating: 5 stars 10/31/2011 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.
Reviews (2)
Add Rating & Review 14 Ratings 5 star values: 5 4 star values: 6 3 star values: 1 2 star values: 2 1 star values: 0
Add Rating & Review
14 Ratings 5 star values: 5 4 star values: 6 3 star values: 1 2 star values: 2 1 star values: 0
14 Ratings 5 star values: 5 4 star values: 6 3 star values: 1 2 star values: 2 1 star values: 0
14 Ratings 5 star values: 5 4 star values: 6 3 star values: 1 2 star values: 2 1 star values: 0
5 star values: 5 4 star values: 6 3 star values: 1 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 2 stars 11/07/2011 I thought it was too rich, ended up tossing most of it. Martha Stewart Member Rating: 5 stars 10/31/2011 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.Martha Stewart Member
Rating: 2 stars 11/07/2011
I thought it was too rich, ended up tossing most of it.
Rating: 2 stars
Rating: 5 stars 10/31/2011
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.
Rating: 5 stars
All Reviews for Artichoke, Leek, and Potato Casserole
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Artichoke, Leek, and Potato Casserole
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
