Artichoke, Leek, and Potato Casserole

Ingredients

• •1 tbsp olive oil
• •2 tsp olive oil
• •2 leeks, white and green parts only; sliced into thin half-moons and rinsed well
• •3 celery stalks, thinly sliced
• •18 oz frozen artichoke hearts, thawed, squeezed, and coarsely chopped
• •1/2 cup chicken broth
• •8 oz Neufchatel cheese, room temperature
• •2 tbsp lemon juice
• •course salt and ground pepper
• •2 medium russet potatoes, very thinly sliced

Steps

1. 1Preheat oven to 425°.
2. 2In a large skillet, heat 1 tbsp oil over medium-high. Add leeks and celery; cook until softened, 8 minutes. Add artichokes, broth, and cheese and stir to combine. Remove skillet from heat, add lemon juice, and season with salt and pepper.
3. 3Brush a 1 1/2-quart baking dish with oil. Arrange half the potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture and smooth top . Layer with remaining potatoes, brush with 2 tsp oil, and season with salt and pepper.
4. 4Bake until sauce is bubbling and potatoes are golden and tender, 35 to 40 minutes. Let cool 10 minutes before serving.