As seen in popular women’s and cooking magazines! A delicious and nutritious twist on a classic.
1 lb. red potatoes
1 lb. Yukon Gold potatoes
1 1/4 cups vegetable broth or stock
1/2 cup shredded Parmesan cheese
1 teaspoon garlic salt
4 oz. Neufchatel (1/3-less fat) cream cheese
4 oz. fat-free cream cheese or 1/2 cup shredded fat-free Cheddar cheese
1 (7.5-oz.) jar marinated artichoke hearts, drained and chopped
1 (6-oz.) bag baby spinach, coarsely chopped
1/2 cup sliced green onions
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.
Yum! Artichokes give this recipe a nice tang. I used a box of frozen spinach, thawed it and squeezed out the water-- worked great and provides iron, especially nice for vegetarians! Tried microwaving sliced potatoes (russets) for 5-6 mins. It didn't really soften them up but luckily they were sliced thinly enough that they cooked nicely at 425 F for 30 mins. and 10 more mins. reduced to 375. Also used 4 oz. cream cheese plus 1/2 cup Colby- Jack and then topped casserole with 1/2 cup on top. Really great!!
My husband and I really liked this. I used regular cheeses rather than reduced fat varieties, and I agree with another reviewer who said you should make the cream cheese and cheddar option rather than all cream cheese. Also, my grocery store did not have "Yukon gold", so I used small, yellow potatoes and it was delicious. If you want really tender potatoes and to shave off that last hour - boil them 5 - 10 minutes AFTER cutting them into thin slices. (The first time I made this, I cut them in half lengthwise and boiled them 10 minutes that way and then drained them, sliced them, and made the recipe. My husband actually preferred it that way, but the potatoes were somewhat firm for my taste, so it just depends on what you like.) I also added an extra 1/2 cup of cheddar to the top of the casserole during the last 10 minutes of baking.
I am no-dairy/low-fiber,low-gluten(colitis) and my husband is low vit. K(coumadin), so we adjust most recipes. With soy substitutes; soy-cheddar and soy sour cream, this dish was delicious, and with grilled chicken breasts (and no salad), a company menu for everyone. Bravo!
Made this recipe with modifications last night after seeing it in a cooking magazine - it was a big hit with the entire family.
As we are trying to control calories, I used 1/2 the potatoes and only 4 oz cream cheese, reduced the cheddar to 2 ounces and used 1% milk instead of chicken stock (to help add back some creaminess). The result was more of a veggie au gratin, but the taste was still amazing. I served this dish with turkey kielbasa and an apple celery salad, and every bit was gobbled up!
This recipe will definitely be in my rotation going forward.
Sinfully delicious! It does take some time to prepare, but it's helped by using the shortcut. Instead of boiling the sliced potatoes I microwaved them for a few minutes until they were just tender, then baked them at 425 for 30-35 minutes. The only suggestions I have would be to definitely use the cheddar (as opposed to additional cream cheese) for more flavor, and to add some pepper, to taste.