Spinach & Artichoke Heart Two Potato Casserole

Spinach & Artichoke and Potato Casserole

Spinach & Artichoke Heart Two Potato Casserole

Potatoes USA
A healthy and delicious casserole that is sure to impress at your next gathering!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Breakfast, Main Course, Side Dish
Servings 8


  • 1 Pound Alsum red potatoes
  • 1 Pound Alsum Yukon gold potatoes
  • 1 ¼ Cups Vegetable broth or stock
  • ½ Cup Shredded Parmesan cheese
  • 1 Teaspoon Garlic salt
  • 4 Ounces Neufchatel ⅓ less fat cream cheese
  • 4 Ounces Fat-free cream cheese or ½ cup shredded fat-free Cheddar cheese
  • 1 7.5 Ounce Jar marinated artichoke hearts drained and chopped
  • 1 6 Ounce Bag baby spinach coarsley chopped
  • ½ Cup Green onions sliced


  • Preheat oven to 425°F and coat a 9-inch square baking dish with nonstick cooking spray.
  • Cut potatoes in half lengthwise.
  • Place cut side down on a board and slice very thinly. Place in a large bowl and set aside.
  • Heat broth, Parmesan, garlic salt, cheeses and artichoke hearts in a medium saucepan until cheeses are melted. Stir in spinach and cook until wilted.
  • Stir mixture into potatoes with green onions, mixing well to coat potatoes as evenly as possible.
  • Spread in prepared dish and bake for 30 minutes.
  • Cover loosely with foil and reduce temperature to 375°F. Cook for 1 hour more or until potatoes are tender when pierced with a fork. Makes 8 servings.


Quick Tip: To shave an hour off the cook time, boil potatoes for 5 minutes or until tender, then drain well. Prepare as directed above then bake at 425°F for 30 minutes.