Spinach and Artichoke Heart Two Potato Casserole
Ingredients
- 1 lb red potatoes
- 1 lb Yukon Gold potatoes
- 1 1/4 cups Vegetable broth or stock
- 1/2 cup shredded Parmesan cheese
- 1 tsp Garlic salt
- 4 oz Neufchatel cream cheese 1/3-less fat
- 4 oz Fat-free cream cheese or ½ cup shredded fat-free Cheddar cheese
- 1/2 cup Sliced green onions
- 1 Bag baby spinach coarsely chopped, 6-oz.
- 1 Jar marinated artichoke hearts drained and chopped, 7.5-oz.
Servings:
Units:
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.
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