Spinach & Artichoke Heart Two Potato Casserole
A healthy and delicious casserole that is sure to impress at your next gathering!
Ingredients
- 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
Instructions
- 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.
Notes
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.