Spinach-Artichoke Scalloped Potatoes Recipe

Name: Spinach-Artichoke Scalloped Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whipped cream cheese, softened; 1/2 cup sour cream; 1 cup heavy cream; 1 can artichoke hearts, drained and roughly chopped; 2 cups cooked spinach (thawed if frozen), drained well and chopped; Salt and pepper, to taste; 3 pounds yukon gold potatoes, peeled and sliced into 1/4-inch rounds; 1/2 stick unsalted butter, thinly sliced; 8 ounces monterey jack cheese, shredded; 1/2 cup Parmesan cheese, finely grated; 1 tablespoon unsalted butter, melted

Servings: persons

1 cup whipped cream cheese, softened
1/2 cup sour cream
1 cup heavy cream
1 can artichoke hearts, drained and roughly chopped
2 cups cooked spinach (thawed if frozen), drained well and chopped
Salt and pepper, to taste
3 pounds yukon gold potatoes, peeled and sliced into 1/4-inch rounds
1/2 stick unsalted butter, thinly sliced
8 ounces monterey jack cheese, shredded
1/2 cup Parmesan cheese, finely grated
1 tablespoon unsalted butter, melted

1
In a large bowl, combine the cream cheese, heavy cream, sour cream, artichokes and spinach until smooth.
2
Add salt and pepper to taste, and add more heavy cream if the mixture is still too stiff to spread easily.
3
Bring to room temperature before using if making ahead of time.
4
Preheat the oven to 400F.
5
In a deep casserole dish, lay down a layer of potatoes so that the edges overlap slightly.
6
Spread a thin layer of the creamy spinach-artichoke mixture over the potatoes (it doesn't have to be perfect), then sprinkle on a thin layer of cheese and top with 3-4 thin slices of butter.
7
Top with another layer of potatoes, making sure the edges overlap slightly and repeat with the spinach-artichoke mixture until you more or less run out of ingredients.
8
Arrange the final layer of potatoes on top, then brush generously with the melted butter and top with the Parmesan cheese before transferring to the oven.
9
Bake uncovered for 30-40 minutes until potatoes are tender and top is golden-brown and crisp.
10
Remove from the oven and allow to rest for 15 minutes before serving.

1142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup whipped cream cheese, softened, 1/2 cup sour cream, 1 cup heavy cream, 1 can artichoke hearts, drained and roughly chopped, and more.

Yes, Spinach-Artichoke Scalloped Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Artichoke Scalloped Potatoes

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