Artichoke, Leek and Potato Casserole
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for baking dish
- 2 leeks (white & light-green parts only), sliced into thin half-moons and rinsed well
- 3 celery stalks, thinly sliced
- 14 ounce can of artichokes, drained and coarsely chopped
- 1/2 cup low-sodium chicken broth
- 1 bar (8 oz.) Neufchatel cheese, room temperature
- 2 tablespoon fresh lemon juice
- salt & pepper
- 2 medium (or 1 large) russet potatoes, very thinly sliced
- Produce
- Artichokes (1 14 ounce can)
- Celery stalks (3)
- Leeks (2)
- Canned Goods
- Chicken broth, low-sodium (1/2 cup)
- Cooking & Baking
- Olive oil, extra-virgin (1 2/3 tablespoon)
- Salt & pepper (1)
- Drinks
- Lemon juice, fresh (2 tablespoon)
- Other
- 1 bar (8 oz.) Neufchatel cheese, room temperature
- 2 medium (or 1 large) russet potatoes, very thinly sliced
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published November 3, 2011 (1 year ago).
29 people saved this recipe.
