Spinach and Artichoke Heart Two Potato Casserole

By kimmie12

Ingredients

• 1 pound red potatoes
• 1 pound Yukon Gold potatoes
• 1 1/4 cups vegetable broth or stock
• 1/2 cup shredded Parmesan cheese
• 1 teaspoon garlic salt
• 4 ounces Neufchatel (1/3 less fat) cream cheese
• 4 ounces fat-free cheddar cheese
• 1 jar (7.5 ounces) marinated artichoke hearts, drained and chopped
• 1 bag (6 ounces) baby spinach, coarsely chopped
• 1/2 cup sliced green onions

Preparation

Step 1

Preheat oven to 425 degrees 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, 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 degrees; cook for 1 hour more or until potatoes are tender when pierced with a fork.