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Spinach and Artichoke Heart Two Potato Casserole

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Potato Type: RedsYellow
Cuisine: American
Prep Method: Baked


Breakfast/BrunchSide Dish

Prep Time

20 Mins

Cook Time

95 Mins


Serves 8


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.


  • 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


  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.


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Nutrition Facts Per Serving









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