adapted slightly from Good Life Eats
Yield: serves 6
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 65 minutes
A wonderful twist on a potato casserole where the artichokes and leeks are the star
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 (to make this a vegetarian recipe use vegetable stock)
8 oz. Neufchatel cheese or cream cheese, room temperature
2 tablespoon fresh lemon juice
salt & pepper
2 medium (or 1 large) potatoes, very thinly sliced (or more depending on the size of your baking dish)
Preheat oven to 425 degrees. Add oil to a large pan or skillet and bring to medium high.
Add leeks and celery. Cook for 8 minutes, until softened and a little browned. Add artichokes, chicken broth and cheese. Stir thoroughly until combined. Take skillet off heat and add the lemon juice.
Rub oil on the inside of a 1 or 1 1/2 quart gratin or baking dish with a paper towel.
Place half of the potato slices in the baking dish, allowing a little overlap, and 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 40-45 minutes, until the sauce is bubbling and the potatoes are tender and golden brown. Allow the casserole to rest for 10 minutes before serving.