Tuesday, October 23, 2012

Spinach Artichoke Scalloped Potatoes

Potatoes are one of my very favorite foods and I like them almost any way. Growing up, scalloped potatoes was a special occasion or holiday dish. This recipe, although a bit time intensive, is in my opinion worth it. You can prepare it ahead and then throw in the oven. Or prepare it ahead and bake it and then throw it into a slow cooker. This is a great update to traditional scalloped potatoes and will enhance any special meal! (Recipe adapted from Family Circle November 2012 issue.)

Spinach Artichoke Scalloped Potatoes

by Lindsey
Keywords: bake side potato parmesan spinach artichoke

Ingredients (6-8)
  • 2 lb red potatoes
  • 2 c broth or stock
  • 1/2 c parmesan cheese
  • 1 tsp garlic powder
  • 8 oz cream cheese
  • 1/4 c shredded cheddar
  • 1 7.5 oz jar marinated artichoke hearts, drained and chopped
  • 1 6 oz bag baby spinach
  • 1/2 c sliced scallions
Preheat the oven to 425* and spray a 6x8 casserole with deep sides with nonstick spray.
Cut potatoes in half lengthwise and place cut side down on a cutting board. Slice very thinly.
Heat broth, garlic powder, cheeses and artichoke hearts in a large pot until cheeses are melted.
Stir in the spinach and cook until wilted.
Stir in potatoes and scallions, mixing well to evenly coat all the potatoes with the cheese sauce.
Spread in the casserole dish and bake for 30 minutes.
Cover loosely with foil and reduce the temperature to 375* and cook for an hour more. Potatoes should be fork tender.
* To shave an hour off of the baking time, boil the potatoes for 5 minutes or until tender and then drain well. Prepare as directed above and bake at 425* for 30 minutes.
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