These potatoes were a huge hit! My family is a big fan of spinach-artichoke dip and of potatoes, so I mixed the two together. I based this of off a recipe I saw on Food Republic. It was one those dishes that everyone went back for seconds and really enjoyed. Highly recommended!
Ingredients:
1/2 cup whipped cream cheese, softened
1/4 cup sour cream
1/2 cup heavy cream
3/4 can artichoke hearts, drained and roughly chopped
3/4 bag fresh spinach
2 cloves garlic, minced
salt and pepper, to taste
3 pounds russet potatoes, peeled and sliced into 1/4-inch rounds
8 ounces monterey jack cheese, shredded
1/2 cup Sartori parmesan cheese, finely grated
3 tablespoon butter, melted
Preparation:
1. In a large bowl, combine the cream cheese, heavy cream, sour cream, garlic, artichokes and spinach until smooth. Add salt and pepper to taste.
2. Preheat the oven to 400 degrees.
3. In a deep casserole dish, lay down a layer of potatoes. Spread a layer of the creamy spinach-artichoke mixture over the potatoes, then sprinkle on a thin layer of cheese.
4. 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.
5. Arrange the final layer of potatoes on top, then brush generously with the melted butter and top with remaining cheese before transferring to the oven.
6. Bake uncovered for 35 minutes until potatoes are tender and top is golden-brown and crisp. Cover pan with foil if potatoes are browning too much. Turn off oven and let potatoes sit in oven for 5 minutes. Remove from the oven and allow to rest for 5-10 minutes before serving.
Ingredients:
1/2 cup whipped cream cheese, softened
1/4 cup sour cream
1/2 cup heavy cream
3/4 can artichoke hearts, drained and roughly chopped
3/4 bag fresh spinach
2 cloves garlic, minced
salt and pepper, to taste
3 pounds russet potatoes, peeled and sliced into 1/4-inch rounds
8 ounces monterey jack cheese, shredded
1/2 cup Sartori parmesan cheese, finely grated
3 tablespoon butter, melted
Preparation:
1. In a large bowl, combine the cream cheese, heavy cream, sour cream, garlic, artichokes and spinach until smooth. Add salt and pepper to taste.
2. Preheat the oven to 400 degrees.
3. In a deep casserole dish, lay down a layer of potatoes. Spread a layer of the creamy spinach-artichoke mixture over the potatoes, then sprinkle on a thin layer of cheese.
4. 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.
5. Arrange the final layer of potatoes on top, then brush generously with the melted butter and top with remaining cheese before transferring to the oven.
6. Bake uncovered for 35 minutes until potatoes are tender and top is golden-brown and crisp. Cover pan with foil if potatoes are browning too much. Turn off oven and let potatoes sit in oven for 5 minutes. Remove from the oven and allow to rest for 5-10 minutes before serving.