Artichoke, Leek, Potato and Cheese Casserole
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 6
- salt and pepper to taste
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon extra virgin olive oil
- 2 each leeks, white and light green parts only sliced into think half moon shapes
- 1 tablespooon celery seed
- 14 oz can artichokes drained and coarsely chopped
- 1/2 cup low sodium chicken broth
- 8 oz cream cheese, light room temperature
- 3 large red potatoes sliced very thinly using a mandoline
- shredded cheese as desired for topping i used an italian blen (mozzarella, provolone, romano, asiago and parmesan
- Carbohydrate 35.52995051449 g
- Cholesterol 20.544656632 mg
- Fat 7.15462660453525 g
- Fiber 4.05728100919035 g
- Protein 7.28075514252808 g
- Saturated Fat 3.67648168095078 g
- Serving Size 1 1 serve (239g)
- Sodium 284.279607910311 mg
- Sugar 31.4726695052997 g
- Trans Fat 0.646957634338182 g
- Calories 232 calories
I’m always looking for new ways to use artichokes. I love their unique flavor and texture, and they’re so versatile. This casserole is a great way to showcase artichokes, and it’s also a delicious and easy side dish. Artichoke, Leek, Potato and Cheese Casserole is a decadent and savory dish that’s perfect for any occasion. It’s made with fresh artichokes, leeks, potatoes, and cheese, and it’s baked to perfection. The artichokes add a unique flavor and texture to the dish, while the leeks and potatoes provide a hearty base. The cheese melts and bubbles on top, creating a golden brown crust. Serve this casserole as a side dish or main course
This casserole is also very versatile. You can add other vegetables, such as carrots or celery, or you can use different types of cheese. You can also adjust the amount of cheese to your liking. If you’re looking for a delicious and easy side dish, this Artichoke, Leek, Potato and Cheese Casserole is a great option.
Step-by-step
- Preheat oven to 400 degrees.
- Add oil to a large pan or skillet and bring to medium high.
- Add leeks and celery seeds. Cook until softened and a little browned.
- Add artichokes, chicken broth and cream cheese. Stir thoroughly until combined.
- Take skillet off heat and add the lemon juice.
- Grease the inside of a 1 or 1 1/2 quart gratin or baking dish olive oil.
- Place half of the potato slices, allowing a little overlap, arrange in a single layer. Season with salt and pepper and add all of the artichoke-leek mixture on top of the potatoes.
- Arrange the rest of the potato slices on top in the same manner as the bottom layer.
- Season the top potato layer with salt and pepper and brush with the remaining 2 teaspoons of oil.
- Bake for 35 - 40 minutes, until the sauce is bubbling and the potatoes are tender when pierced with a fork and golden brown.
- OPTIONAL: If you are adding cheese on top, add the cheese after the top of the casserole has browned, approximately 5 -10 minutes before taking dish out of the oven. Remove the dish once the cheese is bubbly and browned on top.
- Allow the casserole to rest for 10 minutes before serving.
