× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Spinach and Artichoke Heart Two Potato Casserole

Share this

Print Recipe
Potato Type: RedsYellow
Cuisine: American
Prep Method: Baked

Dish

Breakfast/BrunchSide Dish

Prep Time

20 Mins

Cook Time

95 Mins

Serving

Serves 8

Description

As seen in popular women’s and cooking magazines! A delicious and nutritious twist on a classic. Like casseroles? See this delicious Greek potato casserole recipe.

Ingredients

  • 1 lb. red potatoes
  • 1 lb. yellow 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

Preparation

  1. Preheat oven to 425°F and coat a 9-inch square baking dish with nonstick cooking spray.
  2. Cut potatoes in half lengthwise. Place cut side down on a board and slice very thinly.
  3. Place in a large bowl and set aside.
  4. Heat broth, Parmesan, garlic salt, cheeses and artichoke hearts in a medium saucepan until cheeses are melted at medium.
  5. Stir in spinach and cook until wilted. Stir mixture and green onions into potatoes, mixing well to coat potatoes as evenly as possible. Spread in prepared dish and bake for 30 minutes uncovered.
  6. 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.

Quick Tip: To shave an hour off the cooking time, follow step 1 and 2 as directed above, then boil sliced potatoes for 5 minutes or until tender and drain well. Continue preparing as directed in steps 3 – 5.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

180

Fat

5g

Sodium

510mg

Cholesterol

15g

Vitamin C

.45mg

Carbohydrates

25g

Fiber

3g

Protein

9g

Potassium

314mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up