Artichoke, Leek, and Potato Casserole
Neufchatel cheese has a third less fat than cream cheese but doesn't skimp on tangy flavor.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 tablespoons fresh lemon juice
- coarse salt and ground pepper
- 1/2 cup low-sodium chicken broth
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus mor
- 2 leeks (white and light-green parts only), sliced i
- 3 celery stalks thinly sliced
- 2 packages (9 ounces each) frozen artichoke hearts thawed, excess water squeezed out, and coarsely chopped
- 1 bar (8 ounces) neufchatel cheese room temperature
- 2 medium russet potatoes very thinly sliced
- Carbohydrate 14.1577375002822 g
- Cholesterol 0 mg
- Fat 0.0908 g
- Fiber 1.2734999713805 g
- Protein 1.95837500001243 g
- Saturated Fat 0.0226 g
- Serving Size 1 1 serving (120g)
- Sodium 453.406250000033 mg
- Sugar 12.8842375289017 g
- Trans Fat 0.01973 g
- Calories 63 calories
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.
