Spinach and Artichoke Heart Two-Potato Casserole

Spinach and Artichoke Heart Two-Potato Casserole

Servings: 8
Level of Difficulty: Easy
Preparation Time: 20 minutes
Cook Time: 80 minutes

Spinach and Artichoke Heart Two-Potato Casserole


  • Cooking spray
  • 1 lb Yukon Gold potatoes
  • 1 lb red potatoes
  • 1 1/4 cups vegetable broth
  • 1/2 cup shredded Parmesan cheese
  • 1 tsp garlic salt
  • 4 ounces Neufchatel (1/3-less fat) cream cheese
  • 4 ounces fat-free cream cheese
  • 7 marinated artichoke hearts, drained and chopped
  • 6 oz bag baby spinach, chopped
  • 1/2 cup sliced green onions


  1. Preheat oven to 425°F and coat a 9-inch square baking dish with nonstick cooking spray.
  2. Cut potatoes in half lengthwise. Place cut side down on a board and slice very thinly. Place in a large bowl and set aside.
  3. Heat broth, Parmesan, 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.
  4. Spread in prepared dish and bake for 30 minutes. Cover loosely with foil and reduce temperature to 375°F; cook for 1 hour more or until potatoes are tender when pierced with a fork.
  5. *To reduce the cook time, boil potatoes whole for 5 minutes or until tender then slice. Drain well. Prepare as directed above then bake at 425°F for 30 minutes.
Serving Size: 1 cup

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