Aritichoke, Leek and Potato Casserole

A wonderful twist on a potato casserole where the artichokes and leeks are the star.

Servings:

Prep Time: 25

Cook Time: 40

1 Tbsp plus 2 tsp 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 oz. can of artichokes, drained and coarsely chopped
1/2 cup low-sodium chicken broth
1 bar, 8 oz. Neufchatel cheese, room temperature
2 Tbsp fresh lemon juice
salt & pepper
2 medium, or 1 large russet potatoes, very thinly sliced

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 3.75 or 4 quart gratin or baking dish with a paper towel.
Place half of the potato slices, allowing a little overlap, 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.

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